John Myers
Root Cream Soup with Caramelized Chestnuts
The perfect root cream soup with caramelized chestnuts recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh celery, about 400 gr.
- 6 piece Parsley root, approx. 250 gr.
- 5 piece Carrots, about 300 gr.
- 1 piece Leek
- 5 piece Potatoes, about 200 gr.
- 1 piece Onion
- 1 Bit Garlic
- 3 tbsp Butter
- 1000 ml Vegetable broth ….. link see below …..
- 3 piece Bay leaves
- 3 Bit Macis flower
- Aroma puree …. Link see below …..
- Black pepper from the mill
- 250 ml Cream
- Espelette pepper
- 1 piece Organic lemon
- 50 g Chestnuts pre-cooked and peeled, vacumed
- 1 tl Honey
- 1 tbsp Butter
- 2 Msp Dried thyme
- Peel the root vegetables and cut into small cubes (then it doesn’t take long to cook), peel and dice the onions. Put the mace blossom in a tea egg.
- Heat the butter in a large saucepan and sauté all the vegetables in it. Then season lightly with a little salt & pepper and deglaze with hot vegetable stock (add enough vegetable stock to cover the vegetables well). Add the bay leaves, thyme and the tea egg. Put the lid on and cook the vegetables nice and soft on a low heat.
- In the meantime, cut the chestnuts into small pieces. Now heat the honey with the butter in a small pan, add the chestnuts and thyme and let everything caramelize. (if you use butter & honey to caramelize, the “crust” will not be so hard)
- Wash the organic lemons well with hot water, rub dry and peel off the peel with the zester / fine grater. Then squeeze the lemon.
- Pour the cream into the soup and purée finely, season with lemon juice & salt & Espelette pepper to taste. Put the finished soup in a soup cup. Serve with the chestnuts and a few lemon zest ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- Basic recipe for my classic aroma puree
- The recipe has been read, I hope; -)))), … Now I would be very happy if you would also leave a comment. For example, I am interested in whether you know it a little differently? ….., whether you liked it the way I cooked it or whether it is not your taste at all, it would be very nice if I could find out, because that’s the only way I can improve.
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