Chestnut and Onion Soup with Red Wine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon olive oil
- 1 medium onion (s)
- a lot rosemary, stripped needles or 1 bunch thyme, stripped leaves
- 400 g chestnuts, boiled out the jar or
- 400 g chestnuts, frozen
- 100 ml red wine, stronger
- 1 liter vegetable broth or chicken broth
- Salt and pepper, freshly ground
- 100 ml cream, whipped
- Thyme for sprinkling
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion, fry in olive oil until brown and crispy. Add rosemary or thyme and sauté briefly, add the chestnuts and red wine, simmer briefly.
- Top up with the vegetable or chicken stock, bring to the boil, cook over low heat until the chestnuts are soft. Strain or puree the soup through a sieve.
- Serve the chestnut soup, garnish with the whipped cream and sprinkle with thyme leaves.
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