Chestnut soup

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
3.6 55
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. 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. 2

    Add the stock and 300 g cream, bring to the boil. Cover and let simmer at medium heat for about 5 minutes.

  3. 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.

Nutrition Facts

KCAL
770 kcal
CARBS
49 g
FATS
47 g
PROTEINS
23 g