An addendum that came as an afterthought - this dish is actually a dessert, and shouldn't be used as a starter or a meal! The sugar and the cocoa powder should be a sign but you never know ;)
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This is a family recipe going back a squillion years. My great grandmother used to make this and I suspect her mother gave her the recipe - my dad gave me this recipe recently and it worked a treat. This is for a sweet chestnut soup which is so nice in the winter, curled up on the sofa watching the telly. You eat it out of a mug to be authentic, with a spoon.
Ingredients
500g dried, shelled chestnuts, soaked at least overnight, preferably 24 hours
500ml boiling water
1 tangerine, finely chopped - skin and all
1 tsp sugar
10 cloves
6 teaspoons cocoa powder (or to taste, maybe you can use less and add more as you go along)
1 stick of cinnamon
125g raisins
1 tot of anisette (such as sambuca or ouzo)
1. Place the chestnuts in a pot.
2. Dissolve the cocoa powder and sugar in the hot water.
3. Add all the other ingredients, bring to the boil then lower to a simmer.
4. Simmer the imbuljuta for about 2 hours or until chestnuts are tender.
5. Add the anisette, mix well, serve hot or cold (but it's much nicer hot).
It tastes better the next day!