Chestnut Soup
Deborah Dana
A creamy chestnut soup. Ideal for dinners during the Christmas season.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
23
Favorites
Collections
Planner
Grocery List
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. Strain the chestnuts and cut into small pieces.
  • In a large saucepan add the butter and add the garlic and celery and cook for 8 minutes.
  • Add the chestnuts and fennel and cook for 10 minutes until the smell of the chestnuts begins to rise.
  • Add the white wine and let it boil until it is reduced by half.
  • Add the sherry and let it boil until there is little liquid in the soup.
  • Add the chicken stock and heat until it boils.
  • Lower the heat and keep 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 plate of soup, add salt and pepper to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by