Chestnut Cream
This chestnut soup recipe is perfect to accompany a Christmas dinner.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
10
Servings
- 1 cup celery
- 1 cup onion, chopped
- 1 stick butter
- 1/2 cups flour
- 1 kilo chestnut, peeled and without the skin
- 10 cups chicken bullion
- 1/2 cups frangelico liqueur
- 1 cup whipping cream, (lyncott)
- 10 chestnuts, whole for decoration
- 1 cup white wine
- white peppers
Preparation
45 mins
0 mins
Medium
- In a saucepan, put the butter, celery, and onion and cook over medium heat until the vegetables are soft.
- Add the flour and stir with a whisk to cook for about 2 minutes, then add the chicken broth and continue stirring until it thickens slightly.
- Add the chestnuts and let them cook for about 30 minutes or until they are soft.
- Add the wine and Frangelico liqueur. Let it cook for another 5 minutes to remove the alcohol flavor.
- Blend the entire soup in a blender (in small batches and carefully because it is hot).
- Return the soup to the saucepan and season with salt, pepper, and the cream. Stir well.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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