Chestnuts – Cappuccino
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chestnut (s), (peeled)
- 1 onion (s)
- 30 g clarified butter
- 2 tablespoon sugar
- 50 ml white wine
- 400 ml broth
- 300 ml cream
- 50 g sour cream
- 4 cl amaretto
- salt and pepper
- 100 ml milk to froth
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the onion, cut into cubes and roast in a large saucepan with the clarified butter. Roughly dice chestnuts and add to the onions. Add sugar and caramelize, then deglaze with white wine. Let the white wine boil down and fill up with vegetable stock.
- Simmer for 20 minutes, then add the cream and sour cream and warm up, but do not let it boil anymore.
- Season with amaretto, salt, pepper and a pinch of nutmeg. Puree finely in the blender and season to taste again.
- Froth the milk in a small saucepan with a flat whisk over low heat.
- Serving:
- Put the chestnut soup in a coffee cup, place the milk foam on top and serve as a chestnut cappuccino. Good Appetite!
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