Leek Soup with Chestnuts
Ingredients
- For the soup
- 2 shallots
- 1 garlic clove
- 500 grams Chestnuts
- 1 Tbsp butter
- ½ Celery root
- 900 milliliters Broth
- 100 grams Double cream
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp balsamic vinegar
- 100 milliliters Whipped cream
- For the sauce
- 1 stalk Leeks
- 1 Tbsp butter
- 100 milliliters Orange juice
- For serving
- parsley (for garnish)
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
For the soup: Peel and finely chop the shallots and garlic. Cut the chestnuts crosswise and cook in a preheated oven (220°C or approximately 425°F) until the shells crack and the chestnuts are tender (about 30 minutes). Remove the shells, put aside 12 pieces, and sauté the rest with the shallots and garlic in hot butter. Rinse the celery, dice and add to the broth. Simmer for approximately 20 minutes, then puree through a sieve, stir in the cream and season with salt, pepper, nutmeg and balsamic vinegar to taste. Fold in cream before serving.
For the sauce: Clean the leeks, cut lengthwise into thin strips and fry in butter. Add the orange juice and puree. Serve the soup immediately with the sauce drizzled on top, and garnish with parsley.
