Chestnut soup

Name: Chestnut soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Shallots; 2–3 Garlic cloves; 40 g Butter or margarine; 400 g vacuumed, cooked chestnuts; 200 ml white port; 1,25 l Poultry stock; 400 g Whipped cream; 1/2 bunch Chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 160 g smoked goose breast, thin slices

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Shallots
2–3 Garlic cloves
40 g Butter or margarine
400 g vacuumed, cooked chestnuts
200 ml white port
1,25 l Poultry stock
400 g Whipped cream
1/2 bunch Chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
160 g smoked goose breast, thin slices

Directions

1
Peel the shallots and garlic. Dice shallots finely, chop garlic. Heat the fat in a pot and sauté the shallots and garlic. Add chestnuts, roast them slightly, deglaze with port wine.
2
Add the stock and 300 g cream, bring to the boil. Cover and let simmer at medium heat for about 5 minutes.
3
Wash the chives, shake dry and chop coarsely. Whip 100 g cream until semi-stiff and chill. Puree soup finely, season with salt and pepper. Arrange in deep plates, spread cream and goose breast on top and sprinkle with chives.