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Ingredients
for
4
Chestnut Soup
45 min., ready in 1 hr 15 min.
Time:
Ingredientsfor
- Ingredients
- 450 grams Chestnuts
- 2 shallots
- 1 garlic clove
- 2 Celery (plus some green for garnish)
- 1 Parsnip (150 grams)
- 1 Tbsp butter
- 750 milliliters Chicken broth
- 4 Tbsps Double cream (double cream if available)
- 100 milliliters Whipped cream
- 4 centiliters Cognac
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation
1.
Preheat the oven to 220°C (approximately 425°F).
2.
Cut the chestnuts crosswise and cook about 25 minutes in the preheated oven until the shells crack and the chestnuts are tender. Remove from tray and cool. Coarsely chop, setting aside about 1 handful for garnish.
3.
Peel shallots, garlic, celery and parsnip, finely dice and sauté until golden brown in hot butter. Stir in the chestnuts, cook briefly and deglaze with the broth. Simmer gently 20-25 minutes. Puree the soup and stir in creams and cognac. If too thick, add extra broth to the soup. Season with salt, pepper and nutmeg.
4.
Pour the soup in plates and serve garnished with the remaining chestnuts and celery leaves.