Grandma’s Chestnut Soup
This is Grandma Jackie’s famous Thanksgiving soup. Goes great with Challah!
Ingredients
- 1 lb. chestnuts
- 3 ½ Cup chicken broth
- 2 tsp. grated lemon rind 2 tsp. sugar
- ½ tsp salt
- 1 Cup half and half cream
- 1 pinch ginger
- 1 egg yolk well beaten
- ¼ Cup sherry
Instructions
- In saucepan, cook peeled chestnuts with 1 C broth, rind, and salt for 20 minutes.
- Grind mixture to a puree.
- Combine puree with rest of broth, cream, and ginger.
- Bring soup to a boil, stirring occasionally.
- Gradually stir 1 C soup into egg yolk, then return to rest of soup stirring constantly and bring to a boil, stirring occasionally.
- Add sherry and reheat but don’t bring to a boil.