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Chestnut Cream Soup

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Chestnut Cream Soup

The perfect chestnut cream soup recipe with a picture and simple step-by-step instructions.

  • 300 g Fresh chestnuts
  • 2 Rods Celery
  • 2 piece Carrots
  • 1 small Fresh onion
  • 5 piece Fresh mushrooms
  • 30 g Ham cubes
  • 1 tbsp Butter
  • 1 half Bay leaf
  • 1 branch Fresh thyme
  • 1 half Clove of garlic
  • 2 tbsp Madeira wine
  • 500 ml Vegetable broth
  • Salt and pepper

set

  • 4 peeled Chestnuts
  • 4 Shish kebab skewers
  • 8 colorful Washed leaves
  1. Clean the vegetables and chop them into small cubes. Grate and chop the mushrooms. Fry the ham cubes in a saucepan and add the butter. Add vegetables and sauté briefly.
  2. Add the chestnuts, bay leaves, thyme and garlic. Deglaze with Madeira wine. Add the stock and simmer for 15 minutes. Salt, pepper and simmer for another 15 minutes over low heat. Puree the soup and strain through a sieve. Now add the cream and heat the soup again but do not boil! Distribute in preheated bowls.
  3. Put the peeled chestnuts between 2 leaves on kebab skewers and place them on the edge of the bowl as a garnish. . I wish you all, Duchesse_Alex
Dinner
European
chestnut cream soup

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Written by John Myers

Professional Chef with 25 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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