Chestnut cream soup

AUTHOR
Lenora Decker
DIFFICULTY
very easy
RATING
5 2
COOK TIME
25 mins
TOTAL TIME
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. 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. 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.