Ingredients

• 2 cloves of garlic, sliced
• 1/4 cup chicken broth
• 6-ounce can unsweetened chestnut puree
• Salt and freshly ground black pepper
• 1/4 cup heavy cream or evaporated low fat milk, optional

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Instructions

1. Slowly simmer the garlic in the broth until tender. Puree garlic and broth with chestnut puree in food processor. Reheat puree in a double boiler, season to taste with salt and pepper and whisk in heavy cream if you wish.