well flavored hot chicken stock - use 2 cubes in the absence of the real
whole chestnuts in water (may consider Clement Faugier brand)
Heat butter in a saucepan.
Stir in flour to form a roux.
Cook 1 minute without browning.
Gradually blend in hot stock,
stirring continuously until soup comes smoothly to the boil and
Leave over a low heat.
Tip chestnuts and water into bowl.
Coarsely break up chestnuts with a
Add to soup with salt.
Stir in sherry.
Ladle into bowls or plates and add
a tbsp of croûtons to each.
Serves 4 - 6
In the luxury bracket, keep this soup for special or
festive occasions and sprinkle each serving with tiny bread croûtons, made by cutting white or brown
bread into small cubes and frying them in oil, margarine or butter until
golden brown. If you like the taste of garlic, add a peeled and sliced
clove to the fat or oil while frying the bread.