I found this soup recipe in a 1949 garden magazine. It’s a nice creamy soup with a hint of sweet flavor thanks to cloves and a touch of brandy. The original recipe calls for 2 cups of peeled chestnuts. Chestnuts are not readily available in my area so I replaced them with potatoes. However, if you can get your hands on some chestnuts and are so inclined, add 2 cups of peeled chestnuts along with the stock, parsley and seasoning. When I’m in a rush I buy frozen, pre-chopped vegetables. This is a real time saver that doesn’t diminish the flavor of the soup.
- Serves: 8
- Category: Soup
- 1 small onion
- 2 carrots, peeled (about 1 cup of sliced carrots)
- 2 stalks celery (about 1 cup of sliced celery)
- 1 tablespoon olive oil
- 2 cups potatoes, peeled and chopped
- 6 sprigs of parsley
- 3 whole cloves
- 1 tablespoon salt (optional)
- 2 quarts chicken stock
- 1/2 cup half and half
- 2 tablespoons brandy
- Parmesan cheese for garnish
- Coarsely chop the vegetables.
- Heat the olive oil in the bottom of a stock pot.
- Sauté the vegetables in the olive oil until brown. About 10 minutes.
- Add the stock, potatoes, parsley, wholes cloves, pepper to taste, and salt. You can omit the salt if the chicken broth is salty enough.
- Simmer the soup for one hour or until the vegetables are tender.
- Break up the vegetables with an old-fashioned potato masher. Just mash them right in the pot with the broth.
- Add the cream and brandy.
- Heat through.
- Serve hot with a sprinkling of Parmesan cheese.