in Soup Recipes

Chestnut soup with rosemary

updated

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Ingredients for 6 servings:

  • 500 g chestnuts, peeled and pre-cooked
  • 1 tbsp butter
  • 4 shallots
  • 1 shot of dry vermouth
  • 500 ml vegetable stock
  • 2 tsp rosemary needles, finely chopped
  • 250 ml cream (whipping cream)
  • 150 g bacon (Tyrolean bacon)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For 6 – 8 servings as a starter

Peel and slice the shallots. Halve or quarter the chestnuts. Sauté both in butter and deglaze with a dash of vermouth. Add the vegetable stock and simmer until soft. Purée the soup with a hand blender. If it’s too thick, add a little more stock or water. Cut the bacon into cubes or strips, add to the soup with the rosemary, and let it simmer for a while. Meanwhile, whip the heavy cream until semi-stiff. Finally, fold the heavy cream into the soup, but do not let it boil again.

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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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