strain.puree@chestnut.soup.ca

Michael Cox and Desda Crockett have a recipe for chestnut soup in The Subversive Vegetarian. The chestnuts are shelled, sauteed, and cooked in stock. The stock is strained, the chestnuts pureed. The stock is then poured over the puree for a slow simmer. Just before serving "creamy milk" is added to create an "evocative, warming, winter soup."