Cream of Chestnut Soup
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Healthy, because
Even smarter
Chestnuts are a fantastic source of potassium, which can lower the risk of stroke, kidney stones and osteoporosis.
Serve with some bread to complete this meal.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Heat the oven to 425ºF. Cut a cross on each chestnut with a sharp knife and place in a roasting tin. Bake in the oven for 15 minutes then let cool and peel away the skins of the chestnuts.
2.
Heat the butter in a large pan and gently fry the onion, celery, carrot and potato until they have started to soften then add the chestnuts.
3.
Pour in the brandy, let bubble then add the vegetable stock. Simmer for 20 minutes then add the cream and sugar, simmer for 5 more minutes and season with salt and pepper.
4.
Blend the soup until smooth then pass through a fine sieve into a clean pan. Reheat gently and serve garnished with a spoon of creme fraiche and chopped parsley.
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