Chestnut – Rosemary – Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g chestnuts
- 1 onion (s)
- 1 sprig rosemary
- 2 tablespoon olive oil
- 0.63 liters chicken broth
- liter ⅛ cream (whipped cream)
- salt and pepper
- Rosemary, for garnish
Print Recipe
Pin Recipe Instructions
- Cut into the chestnut on the curved side and fry in the preheated oven on the middle rack at 200 ° C for about 30 minutes. Let the chestnuts cool and peel them.
- Chop the onion and roast it with the chestnuts and rosemary sprig in olive oil for about 2 minutes, stirring constantly. Pour the bouillon and whipped cream on top, season with salt and pepper and cook over a medium heat for about 20 minutes. Remove 4 chestnuts from the soup and set aside for the soup. Take the sprig of rosemary out of the soup, pluck 3 needles off, add to the soup and puree it. Pass the soup through a fine-mesh sieve, reheat if necessary and serve.
- Slice the chestnuts that you have set aside and serve as a garnish in the soup. Garnish the soup with rosemary.
- Time saving tip:
- Prepare soup with pickled chestnuts from the glass.
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