in Italy, Soup Recipes

Chestnut soup

updated

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Ingredients for 4 servings:

  • 400 g chestnuts, cooked
  • 1 carrot(s)
  • 1 stalk(s) leek
  • 50 g butter
  • powdered sugar
  • salt and pepper
  • nutmeg
  • 150 ml white wine
  • 500 ml beef broth
  • 200 ml cream
  • 1 pinch of cinnamon
  • Chive rolls

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

brought from South Tyrol

Chop the chestnuts, carrot, and leek. Foam the butter, add the chestnuts, and let it caramelize lightly with the powdered sugar. Add the vegetables and sauté, season with salt, pepper, and nutmeg, and deglaze with the wine. Add the stock and cream and simmer over low heat until softened, about 15 minutes. Blend until smooth, then season to taste. Ladle the soup into bowls and garnish with a pinch of cinnamon and the chives.

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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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