John Myers
Cream of Chestnut Soup
The perfect cream of chestnut soup recipe with a picture and simple step-by-step instructions.
- 250 g Chestnuts pre-cooked and peeled
- 1 Onion red
- 0,5 tsp Butter
- 150 ml Cranberry juice
- 1 liter Vegetable broth
- Salt and pepper
- 1 shot Sherry
- 0,5 bunch Parsely
- 250 g Sugar snap
- 3 tbsp Dried cranberries
- 100 ml Cream
- 2 tbsp Olive oil
- Peel and finely chop the onion, cut the chestnuts into cubes. Melt them in a saucepan. Put the chestnuts and onions in for 5min. Deglaze with cranberry juice and stock, bring to the boil and leave for 20min. Then puree the soup, season with salt, pepper and sherry. Wash the parsley and shake dry. Pluck the leaves from the stems, chop them roughly and add to the soup. Wash and clean the sugar snap peas and cut into small pieces if necessary, and add about 4Mn. Cook in salted boiling water, drain and rinse. Heat olive oil in a pan, add sugar snap peas and fry in it for a few minutes. Add the cranberries to the pan and cook for 3-4 minutes. Sweat while stirring. Whip the cream only lightly. Serve the soup. Fold in a little of the cream and a little of the snow peas and cranberry mixture on top.
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