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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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It's a nice brothy soup with a hint of sweet flavor thanks to cloves and a touch of brandy. The original recipe from the 1940's called for *chestnuts*, but at times I know they aren't easy to come by unless it is Holiday time, so they are replaced with Potatoes. Read more . It is a favorite! :) Ingredients:
1 small onion |
2 carrots, peeled (about 1 cup) |
2 stalks celery (about 1 cup) |
1 tablespoon olive oil |
2 cups potatoes, peeled and chopped/ or 2 cups peeled chestnuts |
6 sprigs of parsley |
3 whole cloves |
1 tablespoon salt (optional) |
2 quarts chicken stock |
1/2 cup half and half |
2 tablespoons brandy |
pepper to taste |
parmesan cheese for garnish |
Directions:
1. Coarsely chop the vegetables.
2. Heat the olive oil in the bottom of a stock pot.
3. Sauté the vegetables in the olive oil until brown. About 10 minutes.
4. Add the stock, potatoes, parsley, wholes cloves, pepper to taste, and salt. You can omit the salt if the chicken broth is salty enough.
5. Simmer the soup for one hour or until the vegetables are tender.
6. Break up the vegetables with an old-fashioned potato masher. Just mash them right in the pot with the broth.
7. Add the cream and brandy.
8. Heat through.
9. Serve hot with a sprinkling of Parmesan cheese.
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