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Lorenza

Lorenza Avila
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Recipe of Chestnut cream
Recipe

Chestnut cream

45 mins
Half
22
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This recipe of chestnut soup is perfect to accompany a dinner at Christmas.
Learn more about Lorenza Avila

Ingredients

10 portions
  • 1 cup celery
  • 1 cup onion, chopped
  • 1 bar butter
  • 1/2 cups flour
  • 1 kilo chestnut, peeled and without the pielecita
  • 10 cups chicken consommé
  • 1/2 cups frangelico liqueur
  • 1 cup whipping cream, (lyncott)
  • 10 chestnuts, whole to decorate
  • 1 cup white wine
  • white pepper

Preparation

In a saucepan put the butter, the celery, the onion and put it over medium heat until the vegetables are soft.
Add the flour and stir with a balloon whisk so that it cooks for 2 minutes, then add the chicken consome and continue stirring to thicken a little.
Add the chestnuts and let them cook for 30 minutes or until they are soft.
Add the wine and the Frangelian liqueur. Let it cook another 5 minutes to remove the alcohol flavor.
Grind all the soup in the blender (little by little and carefully because it is hot).
Return the soup to the saucepan and season with salt, pepper and cream. Stir well.

PRESENTATION

Serve the cream in bowls and decorate the center with thick cream and a whole chestnut or in pieces.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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