This recipe of chestnut soup is perfect to accompany a dinner at Christmas.
Learn more about Lorenza Avila
Ingredients10 portions
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.
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