in Soup Recipes

Chestnut soup

updated

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Ingredients for 4 servings:

  • 200 g chestnuts, cooked, peeled
  • 1 large shallot(s)
  • some oil
  • 150 ml vegetable stock
  • 75 ml white wine
  • 2 cups of cream
  • 50 ml Marsala
  • 2 dashes truffle oil
  • 1 bunch parsley, fresh
  • Salt
  • pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

very simple and infinitely delicious, without cinnamon

Dice the shallot and peeled chestnuts. Heat the oil in a soup-sized pot, add the shallot, and sauté until translucent. Then deglaze with the white wine. Reduce the heat slightly. Add the vegetable stock, cream, Marsala, truffle oil, and the chestnuts and puree everything. Season with salt and pepper to taste and simmer for another five minutes. Finally, garnish with croutons or a sprig of parsley, if desired, and serve.

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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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