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Ingredients
Chestnut Soup
- Ingredients
- 400 grams Chestnuts
- 2 shallots
- 1 garlic clove
- 200 grams Celery root
- 1 Parsnip
- 1 Tbsp butter
- 600 milliliters Chicken broth
- 4 centiliters Cognac
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 4 Tbsps Double cream
- 100 grams Whipped cream
- Chervil (for garnishing)
Cut chestnuts crosswise and roast in preheated oven at 220°C (approximately 425°F) for about 30 minutes or until shells crack and chestnuts are tender. Peel shallots, garlic, celery root and parsnip, dice finely. Heat butter in a saucepan and saute vegetables until soft.
Add chestnuts and saute briefly, add broth and simmer for about 20-25 minutes on low heat. Remove about 1/3 of vegetables and chestnuts with a slotted spoon and set aside. Puree remaining soup finely. Add double cream, cognac and cream (up to 2 tablespoons) and mix well. Return vegetables to the soup and bring to a boil.
If soup is too thick, add more broth. Season with salt, pepper and nutmeg. Pour into bowls and top with remaining cream to taste. Garnish with parsley and serve.