Firebird`s Chestnut Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chestnuts, peeled
- 500 ml meat stock
- 100 ml sweet cream, whipped
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Peel the chestnuts, removing the hard, brown skin. Then put the chestnuts in boiling water for 3 minutes, remove some of them with a slotted spoon and remove the thin brown skin with a knife while it is still hot, continue doing this until all the chestnuts are peeled. If this procedure is too tedious for you, you can also buy peeled chestnuts.
- Boil the chestnuts in the broth for about 15 minutes until they are soft. Puree with a hand blender, adding a little broth or water if necessary, until a thick soup is formed. Season to taste with pepper and salt and simmer for another 5 minutes.
- Fill into soup plates or cups and decorate with a dollop of whipped cream.
- ATTENTION: This soup is very filling, so use small plates.
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