John Myers
Chestnut Soup with Cinnamon Croutons
The perfect chestnut soup with cinnamon croutons recipe with a picture and simple step-by-step instructions.
- 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
- 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.
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