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Deborah

Deborah Dana

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Recipe of Chestnut Soup
Recipe

Chestnut Soup

1h 30 mins
Half
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A creamy chestnut soup. Ideal for dinners during the Christmas season.
Learn more about Deborah Dana

Ingredients

6 portions
  • 375 grams chestnut, fresh and peeled
  • 6 tablespoons unsalted butter
  • 2 cloves garlic
  • 2 celeries
  • 1/2 cups sherry
  • 5 cups chicken soup
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 2 cups white wine

Preparation

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.

PRESENTATION

At the time of serving put 2-3 chestnuts on each plate and serve them soup.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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