in Soup Recipes

Chestnut soup

updated

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Ingredients for 6 servings:

  • 1 ½ liters of meat broth
  • 3 carrots, diced
  • 2 onions, roughly diced
  • 500 g chestnuts, peeled
  • 1 salt and pepper
  • nutmeg
  • 1 bunch parsley, chopped
  • 6 tbsp sour cream
  • 1 shot of white wine
  • 1 tsp lard

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Boil the chestnuts in the broth for 15 minutes. Lightly fry the sliced ​​onions in the lard and add them to the broth with the diced carrots. Let the soup simmer for 20 minutes. Then puree with a hand blender and season with spices. Add a dash of wine. Top each plate with a dollop of sour cream and sprinkle with some finely chopped 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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