Chestnut cream soup
DIFFICULTY
very easy
very easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
6
- 8 Shallots
- 40 g Butter
- 1 package (400 g) pre-cooked chestnuts (vacuum packed)
- 200 ml white port
- 1,2 l Chicken broth
- 400 g Whipped cream
- 1/2 bunch Chives
- 7-10 Tbsp salt, pepper
- 160 g smoked goose breast (in thin slices)
Directions
- 1
Peel and finely dice the shallots. Heat butter in a pot. Sauté the shallots in it at low to medium heat. Add the chestnuts and fry them. Add wine, stock and 300 g cream. Bring to the boil, cover and simmer over medium heat for about 5 minutes until the chestnuts are soft.
- 2
Wash the chives, shake dry and cut into small rolls. Whip the rest of the cream until semi-stiff. Puree the soup finely with a hand blender. Season to taste with salt and pepper. Arrange in deep plates with cream, goose breast and chives.
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