John Myers
Roasted Chestnut Soup
The perfect roasted chestnut soup recipe with a picture and simple step-by-step instructions.
- 250 g Chestnuts pre-cooked, vacuum-packed
- 1 small Onion
- 1 smaller Tart apples
- Clarified butter
- 1 shot Apple juice, about 50 ml
- 1 shot White wine, about 50 ml
- 400 ml Vegetable stock
- 1 tbsp Honey
- 2 piece Bay leaves
- 2 piece Star anise
- Salt
- Black pepper from the mill
- 2 tbsp Creme fraiche Cheese
- 100 ml Cream
- Butter
- Peel and finely dice the onion. Chop the chestnuts (put 2 chestnuts aside for the garnish) into small pieces. Core the apple and cut into small pieces.
- Heat the butter lard well and sauté the onion, chestnuts and apple pieces well. Deglaze with the apple juice and let it boil down a little. Then add the hot vegetable stock and the wine, now add the bay leaves and star anise, add honey and salt & pepper to taste and simmer for a good 15 minutes over medium heat.
- In the meantime, cut the chestnuts into small pieces for the garnish and fry them in hot butter.
- Then fish out the spices (bay leaf and star anise), add the cream and crème fraîche and puree the whole thing with the magic wand. Taste again briefly. (if the soup is too thick, add a little more hot vegetable stock until the desired consistency is reached)
- Now put the finished soup in a soup cup and sprinkle with the roasted chestnuts ….. enjoy your meal …..
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