Chestnut Soufflé

We don't cook chestnuts enough. They bring such a warm, nostalgic feeling to a meal that we think we should use them all the time, not just for hoiday cooking at Thanksgiving or Christmas. This soufflé is light and aromatic.

• 1 1/2 pounds chestnuts
• 3/4 cup milk
• 1/3 cup sugar
• 1 tablespoon butter
• 4 eggs, separated

METHOD

Preheat oven to 375°F.

Boil chestnuts in rapidly boiling water for 20 minutes. Peel and cut in half

Put milk, sugar and butter into saucepan. Bring to just under a boil. Add chestnuts. Cook until tender, about 15 - 20 minutes at medium heat. DO NOT BOIL.

When soft, put chestnuts with liquid into a food processor and puree. Let cool.

Beat egg yolks. Stir into cooled chestnut puree.

Beat whites until they form soft peaks. Fold puree into whites.

Pour into a 6 cup mold or baking dish, leaving 1 1/4 inches at top for soufflé to rise. Bake in preheated 375°F oven until soufflé is light brown, about 30 - 35 minutes.

Serves: 6 - 8

This recipe from www.inmamaskitchen.com

Contributor: Mary Merz     

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