Chestnut Soup with Rosemary
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g chestnut (s), peeled and pre-cooked
- 1 tablespoon butter
- 4 shallot (s)
- 1 dash vermouth, dry
- 500 ml vegetable stock
- 2 teaspoons rosemary needles, finely chopped
- 250 ml cream (whipped cream)
- 150 g bacon (Tyrolean bacon)
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut them into pieces. Halve or quarter the chestnuts. Sweat both in butter and deglaze with a dash of wormwood. Top up with the vegetable stock and cook until soft.
- Puree the soup with the blender. If it is too thick, add a little more stock or water.
- Cut the bacon into cubes or strips, add to the soup with the rosemary and let it steep a little. In the meantime, whip the whipped cream until semi-firm.
- Finally, fold the whipped cream into the soup, but do not let it boil again.
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