A creamy chestnut soup. Ideal for dinners during the Christmas season.
Learn more about Deborah Dana
Ingredients6 portions
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.
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