in Soup Recipes

Chestnut soup

updated

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Ingredients for 4 servings:

  • 400 g chestnuts, blanched and peeled
  • 1 liter vegetable broth
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 dl cream, whipped
  • 1 dashes lemon juice
  • some curry powder
  • some parsley, chopped and chives
  • 20 g butter
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chop the onion and garlic and sauté in the butter until translucent. Add the chestnuts and deglaze with the stock. Let the soup simmer for about 20 minutes, then puree. Season to taste with salt, pepper, curry powder, and lemon juice. Just before serving, stir in the stiffly whipped cream and sprinkle the soup with the chopped herbs. Serves 4 as a small appetizer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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