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Closely identified with French cuisine, chestnut soups are low in fat. For a velvety smooth texture, pass soup through a fine strainer after the mixture has been processed and before adding the cream.

Source: Martha Stewart Living, November 2001
Servings

Ingredients

Directions

Cook's Notes

Let cool completely before storing the soup (prepared through step 3) in an airtight container. Thaw frozen soup overnight in the refrigerator. When ready to serve, proceed with steps 4 and 5.

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  • elaine grimm
    3 DEC, 2013
    This is an awesome Fall recipe!! Yum, yum!
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