1 c. cooked, peeled chestnuts
2 1/2 c. chicken stock or 1 can chicken broth, diluted
1/2 c. cream
1/8 tsp. nutmeg
Paprika

Place chestnuts in saucepan with chicken stock, bring to a boil and simmer 15 minutes. Puree in blender. Return to saucepan and add cream, nutmeg and a sprinkling of paprika. Heat and serve.

Make a 1/2 inch criss-cross cut through chestnut shells. The larger the cut, the easier the peeling. Place in saucepan, cover with water and simmer 15 to 20 minutes. Remove both outer shell and inner skin.

Recipes using canned broth or bouillon do not need salt added, as they contain very high levels of sodium. Serves 4.