in Soup Recipes

Chestnut and cinnamon soup

updated

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Ingredients for 4 servings:

  • 100 g butter
  • 1 large onion(s)
  • 600 g chestnuts, cooked (vacuum-packed)
  • 1 liter vegetable broth
  • 1 shot of red wine
  • 400 ml cream
  • ½ tsp cinnamon
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Sauté the chopped onions in melted butter. Roughly chop the chestnuts and add them. Sauté briefly. Add the vegetable stock and red wine and simmer vigorously for 25 minutes. Season with pepper. Reduce the heat and add the cream. Simmer gently for another 3 minutes. Purée with a hand blender. Add cinnamon (or more if you like!) and season with salt.

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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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