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Home >> Penn. Dutch Recipes >> Delicious Soup Recipes >> Rich Soup Recipes

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Chestnut Soup II

Makes 6 servings.Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

Directions

  1. Score the chestnuts crosswise and place in pan with cooking oil.  Heat in oven at 300 F. Shake pan occasionally. 

  2. Remove when you can easily remove the shells. Cool and peel.

  3. Using a moderate heat, place 2 cups chicken stock and chestnuts in a stockpot and cook 20 minutes or until the chestnuts are tender. 

  4. Remove the chestnuts and drain. Set aside.  Add remaining 6 cups of chicken stock to the remaining stock and bring to a boil. 

  5. Add the salt and pepper. Put chestnuts into a heated tureen and pour the chicken stock into the tureen. 

  6. Serve.

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