Poultry puree soup with chestnuts (soupe aux marrons)

4 servings


Fry the chestnuts on a baking sheet in the oven preheated to 170 ° for 15 minutes, occasionally shaking so as not to burn. Peel and peel them, put in a saucepan, cover and cook over low heat in broth, milk or water for 2 hours or until softened. Wipe through a sieve. Together with the chestnuts, wipe the poultry meat passed through the meat grinder through a sieve. Mix the strained mass with the broth, stir until smooth, salt to taste, heat and serve with croutons.