Chestnut Soup

Name: Chestnut Soup
Prep time: 90 min
Yield: 6
Cuisine: Internacional
Ingredients: 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

Deborah Dana

A creamy chestnut soup. Ideal for dinners during the Christmas season.

Reviewed by Editorial Team of Kiwilimón

Published: 28-11-2009

Preparation

1h 30 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.

At the moment, this recipe does not have nutritional information.

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Chestnut Soup

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