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Chestnut Soup with Osmanthus Blossoms

Soups and Congees

Chestnut Soup with Osmanthus Blossoms
1/4 pound fresh chestnuts, peel and paper coverings removed
2 Tablespoons lotus root flour
6 candied plums, each one sliced in half
1 teaspoon sweetened osmanthus flowers
3 or 4 rose petals
1. Boil pre-cooked or purchased cooked chestnuts for five minutes. Then, remove them from the boiling water, discard it, and cut them into thin slices.
2. Bring two cups water to the boil, add chestnuts, lotus root flour, and the candied plums, then reduce the heat, and simmer for half an hour or longer until the chestnuts are soft. Do stir them frequently.
3. Add the candied plum slices and the osmanthus flowers, and serve.

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