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Chestnut Soup with Cinnamon Croutons

5 from 8 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 177 kcal

Ingredients
 

  • 4 Shallots
  • 2 Garlic cloves
  • 2 tbsp Butter
  • 200 g Chestnuts pre-cooked and peeled
  • 100 ml Wormwood
  • 600 ml Poultry stock
  • 200 ml Cream
  • 1 tbsp Butter
  • 2 Discs Toast
  • 1 Msp Cinnamon
  • Salt
  • Black pepper
  • Chili

Instructions
 

  • Finely dice shallots and garlic and sauté in butter. Then add the chestnuts and lightly toast. Then deglaze with port wine or vermouth. Add the poultry stock and the cream and cook the chestnuts until soft. Then puree everything finely and season with salt, pepper and chilli to taste.
  • Remove the crust from the toast and dice. Melt the butter, add the bread cubes and fry under golden brown (stir occasionally).
  • Season the cubes with salt, cinnamon and chilli and then drain on kitchen paper.

Nutrition

Serving: 100gCalories: 177kcalCarbohydrates: 9.1gProtein: 3.6gFat: 13.4g
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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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