Sweet chestnut soup
Difficulty: Easy
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 322 / Protein 3g / Carbohydr. 31g / Fat 19g
Ingredients (4 servings)
| 50 g | sugar |
| 80 ml | white wine |
| 100 g | chestnuts (pre-cooked, peeled) |
| 3 sprigs | marjoram |
| 2 | onions |
| 200 g | parsnip |
| 800 ml | vegetable broth |
| 200 ml | whipping cream |
| salt | |
| vegetable oil for frying |
Utensils
frying pan, large saucepan, hand blender, cooking spoon, cutting board, knife
Wine Tip
Chardonnay, California
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.
Step 1
In a frying pan, sauté sugar over medium-high heat for approx. 1 – 2 min. and deglaze with white wine.
frying pan
50 g sugar / 80 ml white wine
Step 2
Add chestnuts to frying pan and continue to cook for an additional 3 – 5 min.
100 g chestnuts
Step 3
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
Step 4
Roughly dice onion. Cut parsnip into medallions.
cutting board, knife
2 onions / 200 g parsnip
Step 5
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
Step 6
Add vegetable broth to pan and stir well to incorporate. Allow to cook for approx. 10 – 15 min.
800 ml vegetable broth
Step 7
Add cream to pan and stir well to incorporate.
200 ml whipping cream
Step 8
Using a hand blender, puree soup for approx. 1 – 2 min. until smooth. Season to taste with salt and serve hot. Enjoy!
hand blender
salt