Chestnut Cream Soup with Cognac
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
10
Description
If you set aside a few whole chestnuts before pureeing the soup, you can add them separately to the soup later.
Ingredients
- Turnips - 3 pieces
- Chicken Broth - 1 qt
- Celery stalk - 3 stalks
- Onion - 4 pieces
- Butter - 1.8 oz
- Dry White Wine - 8 fl oz
- Peeled chestnuts - 26.5 oz
- Sour Cream - 8.8 oz
- Cognac - 3 tablespoons
- Ground Black Pepper - to taste
- Ocean salt - to taste
- Chives - 1 bunch
- Ground clove - 3 pieces
Step by Step guide
Step 1
Take the chestnuts, wash them, make a cross-shaped incision, and throw them into boiling water for 10 minutes, then peel them from the shell and inner skin. It's better to do this in small batches, as chestnuts are easier to peel while they are hot.
Step 2
Chop the carrots, celery, and onions into small cubes and sauté them in butter.
Step 3
Insert three cloves into the onion.
Step 4
Pour the broth and white wine into a pot, add the vegetables, the onion with cloves, and the chestnuts, and simmer for half an hour over low heat.
Step 5
Remove the onion with cloves from the soup.
Step 6
Blend the soup until smooth.
Step 7
Season with salt and pepper, and bring to a boil.
Step 8
Add the sour cream and cognac, and mix well.
Step 9
Garnish with sour cream and chives, and serve.
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