Sweet chestnut soup
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 322 / Protein 3g / Carbohydr. 31g / Fat 19g
Ingredients (4 servings)
|80 ml||white wine|
|100 g||chestnuts (pre-cooked, peeled)|
|800 ml||vegetable broth|
|200 ml||whipping cream|
|vegetable oil for frying|
frying pan, large saucepan, hand blender, cooking spoon, cutting board, knife
A chardonnay from the Russian River Valley, aged in French oak barrels, works beautifully with this dish. Both possess a subtle creaminess and the chardonnay’s gentle apple notes leaves the palate feeling refreshed and clean.
In a frying pan, sauté sugar over medium-high heat for approx. 1 – 2 min. and deglaze with white wine.
50 g sugar / 80 ml white wine
Add chestnuts to frying pan and continue to cook for an additional 3 – 5 min.
100 g chestnuts
Add marjoram to pan and continue to cook for an additional 1 – 2 min. Remove from heat, drain liquid, and set chestnuts aside. Discard marjoram.
3 sprigs marjoram
Roughly dice onion. Cut parsnip into medallions.
cutting board, knife
2 onions / 200 g parsnip
In a large saucepan, sauté onions in some vegetable oil for approx. 3 – 5 min. until translucent. Add parsnips and chestnuts.
large saucepan, cooking spoon
vegetable oil for frying
Add vegetable broth to pan and stir well to incorporate. Allow to cook for approx. 10 – 15 min.
800 ml vegetable broth
Add cream to pan and stir well to incorporate.
200 ml whipping cream
Using a hand blender, puree soup for approx. 1 – 2 min. until smooth. Season to taste with salt and serve hot. Enjoy!