Creamy chestnut soup with chicken broth and cream

Portions: 4 persons | Preparation: 55 minutes

The chestnut soup is a real hit of the culinary autumn season! A deliciously sweet taste and a velvety, creamy chestnut base – that’s what makes this soup really exquisite and extraordinary!

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Creamy chestnut soup with chicken broth and cream
Creamy chestnut soup with chicken broth and cream

Portions: 4 persons | Preparation: 55 minutes

The chestnut soup is a real hit of the culinary autumn season! A deliciously sweet taste and a velvety, creamy chestnut base – that’s what makes this soup really exquisite and extraordinary!

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

season: Autumn | region: Europe | preparation: Cook | menu: Soups | cuisine: German recipes

Ingredients

  • 400 g chestnuts
  • 700-900 ml chicken stock
  • 1 tbsp butter
  • 1 tbsp flour
  • 100 ml cream, 10%
  • salt, to taste
  • pepper, to taste

Instructions

  1. Peel the fresh chestnuts and let them soak in enough water overnight.
  2. The next day, pour boiling water over the chestnuts so that the second skin comes off.
  3. Then rinse them in cold water.
  4. Put the prepared chestnuts in a saucepan add.
  5. Add a knob of butter.
  6. Sprinkle in the flour.
  7. Pour in the chicken stock and salt to taste.
  8. Simmer under a lid over medium heat until the chestnuts are soft.
  9. Once the chestnuts are soft, add these Take out piece by piece and puree with the hand blender.
  10. A little broth can be added each time so that the consistency is homogeneous.
  11. Put the chestnut mixture back into the saucepan and mix thoroughly.
  12. Round off with hot cream and everything is good Stir.
  13. Remove the chestnut soup from the heat and let stand another 5 minutes.
  14. Place the soup on plates or in soup tureens and serve for dinner or lunch.

Utensils

  • bowl
  • pot
  • spoon
  • knife
  • hand blender
  • beaker