Schrat`s Chestnut Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chestnuts
- 500 ml poultry stock
- 300 ml cream
- 100 ml wine, white, dry
- 50 ml port wine
- 1 shallot (s)
- butter
- 2 tablespoon oil, (truffle oil)
- salt
- Pepper White
- 4 tablespoon whipped cream
- Watercress
Print Recipe
Pin Recipe Instructions
- Put the chestnuts in a saucepan with water. The chestnuts that swim upstairs are bad and are thrown away. Cut all the others crosswise, place on a baking sheet and place in the oven preheated to 200 ° for about 15 minutes. The chestnuts can then be peeled without any problems. This works best while they`re still hot.
- Cut the shallot into tiny cubes and sauté in a saucepan with a little butter. Put 200 g of peeled chestnuts in the saucepan and pour on the chicken stock, cream and wine. Simmer for 5 minutes, then add the truffle oil and 1 tablespoon of cold butter cubes. Finely puree the soup with the mixer and season to taste with pepper, salt and port wine.
- The remaining chestnuts are finely chopped and distributed on the plates. Pour in the soup, put 1 tablespoon of whipped cream in the middle and sprinkle a few cress leaves on the soup.
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