in Soup Recipes

Chestnut soup

updated

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Ingredients for 2 servings:

  • 1 small onion(s), chopped
  • 1 tbsp oil
  • 250 g chestnuts, peeled, frozen
  • 400 ml vegetable stock
  • 100 ml half and half cream
  • 1 tsp cognac
  • salt and pepper
  • some whipped cream
  • some parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Chestnut soup – autumnal, smart

Sauté the onions in oil, briefly roast the chestnuts, then deglaze everything with the vegetable stock. Cover and simmer the chestnuts until soft, about 40 minutes. Then purée the soup, stir in the cream and cognac, and season with salt and pepper. Serve the soup and garnish with whipped cream and parsley.

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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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