John Myers
Contents
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Ingredients
- 500 g Pre-Cooked chestnuts
- 200 g Leek
- 200 g Carrots
- 3 tbsp Cooking oil
- Powdered sugar
- 125 ml White wine
- 750 ml Vegetable broth
- 125 g Double cream
- Salt
- Freshly ground pepper
- Freshly grated nutmeg
- Chive rings
Instructions
- First, roughly chop the chestnuts. Wash the leek thoroughly and cut into rings. Peel the carrots and cut into slices.
- Then heat the oil in a saucepan. Add the chestnuts, sprinkle with powdered sugar and caramelize lightly. Add the leek and carrots and sauté briefly.
- Deglaze the vegetables with wine and stock and cook for about 15 minutes over low heat with a lid.
- Then puree the chestnut soup, stir in the double cream and season to taste with salt, pepper and nutmeg.
- Before serving, heat the chestnut soup again briefly, serve with rings of chives and garnished with double crème if you like.
Nutrition
Serving: 100gCalories: 135kcalCarbohydrates: 12.7gProtein: 1.4gFat: 8.2g
