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Lorenza

Lorenza Avila

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Recipe of Chestnut cream
Recipe

Chestnut cream

45 min
Not so easy
20
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This recipe of chestnut soup is perfect to accompany a dinner at Christmas.
Learn more about Lorenza Avila

Ingredients

10 servings
  • 1 Cup of celery
  • 1 Cup of onion chopped
  • 1 bar of Butter
  • 1/2 Cup of flour
  • 1 kilo of chestnut peeled and without the pielecita
  • 10 cups of chicken consommé
  • 1/2 Cup of frangelico liqueur
  • 1 Cup of whipping cream (lyncott)
  • 10 chestnuts whole to decorate
  • 1 Cup of 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.
    Calories
    463
    kcal
    23%
    Carbohydrates
    72.4
    g
    24%
    Proteins
    10.2
    g
    20%
    Lipids
    13.6
    g
    21%
    Fiber
    11.0
    g
    22%
    Sugar
    9.1
    g
    10%
    Cholesterol
    34.3
    mg
    11%
    Esha
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