Chestnut Soup

Deborah Dana
A creamy chestnut soup. Ideal for dinners during the Christmas season.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 375 grams chestnut, fresh and peeled
  • 6 tablespoons unsalted butter
  • 2 cloves garlic
  • 2 celeries
  • 1/2 cups sherry
  • 5 cups chicken broth
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 2 cups white wine
Preparation
1h 30 mins
0 mins
Medium
  • In a large pot, boil the peeled chestnuts for 2 minutes. Drain the chestnuts and cut them into small pieces.
  • In a large pot, melt the butter, add the garlic and celery, and cook for 8 minutes.
  • Add the chestnuts and fennel and cook for 10 minutes until the aroma of the chestnuts starts to rise.
  • Add the white wine and let it boil until reduced by half.
  • Add the sherry and let it boil until there is little liquid left in the soup.
  • Add the chicken broth and heat until it boils.
  • Lower the heat and continue heating until the chestnuts are very soft (1 hour).
  • Pour the soup into a blender and blend finely.
  • Strain the soup and serve in a soup plate, adding salt and pepper to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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