Summary

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

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Instructions

1. Peel and cut the onion into cubes. Heat the clarified butter in a large saucepan over medium heat. Add the onion and roast for 3-4 minutes until softened. Roughly dice the chestnuts and add to the saucepan. Stir in the sugar and continue cooking over medium heat for 3-4 minutes until the mixture is caramelized.
2. Pour in the white wine and let it simmer for 2-3 minutes until reduced by about half. Add the broth and bring to a simmer.
3. Simmer for 20 minutes.
4. Remove from heat and stir in the cream and sour cream until well combined. Return to low heat and warm through for 2-3 minutes, stirring occasionally, without allowing it to boil.
5. Remove from heat and stir in the amaretto. Season with salt, pepper, and a pinch of nutmeg. Transfer to a blender and puree until smooth. Return to the saucepan and taste, adjusting salt and pepper as needed.
6. Pour the milk into a small saucepan and place over low heat. Using a flat whisk, stir constantly for 3-4 minutes until foamy and warmed through.
7. Pour the chestnut soup into coffee cups and top with the milk foam. Serve immediately.