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Ingredients
for
4
Royal Chestnut Soup
35 min., ready in 1 hr 35 min.
Time:
Ingredientsfor
- Ingredients
- 400 grams Chestnuts
- 2 shallots
- 200 grams Celery root
- 1 garlic clove
- 1 Tbsp butter
- 600 milliliters Chicken broth
- 4 Tbsps Crème fraiche
- 4 centiliters Cognac
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- edible Gold foil (for garnish)
Preparation
1.
Preheat oven to 220°C (approximately 425°F). Cut chestnut shells crosswise and bake until shells crack and chestnuts are tender, about 30 minutes. Let chestnuts cool and peel. Peel and dice shallot, celery root and garlic and sauté in butter in a saucepan until golden brown, 4-5 minutes.
2.
Stir chestnuts into shallot mixture and sauté briefly. Deglaze pan with broth and simmer gently for about 25 minutes, stirring occasionally. Finely puree soup with an immersion blender. Stir crème fraîche, cognac and whipping cream into soup and bring to a boil. Stir in extra broth if soup is too thick. Season soup with salt, pepper and nutmeg. Ladle soup into bowls and garnish with gold foil to serve.