Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chestnut soup with cranberry topping. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chestnut soup with cranberry topping is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chestnut soup with cranberry topping is something which I’ve loved my entire life.
Great recipe for Chestnut soup with cranberry topping. This soup is great for cold days or as a starter for winter menues. The perfect soup for the festive Christmas season: creamy roasted chestnut soup topped with buttery mushrooms and fresh thyme. 'Tis the season!
To begin with this particular recipe, we must first prepare a few ingredients. You can have chestnut soup with cranberry topping using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chestnut soup with cranberry topping:
- Take 2 small onions
- Prepare 80 g butter
- Take 1 small piece knob celery (ca. 75 g)
- Make ready 200 g precooked (and vacuumed) chestnuts
- Prepare 200 ml white wine
- Prepare 150 ml cream
- Take 500 ml vegetable broth
- Make ready salt and pepper
To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Ground chestnut (chestnut flour) has a sweet strong flavour and a slightly pasty texture when cooked. Dried chestnuts lend a smoky flavour and robustness of character to soups or stews.
Steps to make Chestnut soup with cranberry topping:
- Peel onions and dice. Braise in a pot with butter until translucent. In the meantime skin celery and dice. Dice also the chestnuts.
- Add the celery and chestnuts to the onions, braise for a minute (or less) and deglaze generously with white wine. Let simmer for a couple of minutes. Add cream and broth. Let simmer for 20 min.
- Put the soup in a food processor or or use a hand-held blender. Season with salt and pepper.
- For the cranberry topping: wash and pat dry 250 g cranberries. Put in a small pot with 50 g sugar and 2 tbsp red port wine, stew for 5-10 min. Add 1-2 tsp balsamic vinegar. The sour taste of this topping perfectly balances the creamy slightly sweet soup. (The photo shows only half the amount of cranberries - for two servings.)
- And elegant topping alternative for guests: roast a duck breast on its skin until crispy. Roast for a minute on the other side. Cut into thin slices and put in the hot cream soup. The meat will cook in the soup and will be very tender.
- Or serve with crispy bacon.
There are two types of puréed chestnut: sweetened and unsweetened. Fresh chestnuts are a tough nut to crack, literally, so be ready to work for this oh-so-worth-it soup. This smooth, rich-tasting chestnut soup makes a great winter night treat. Serve in hot bowls, zigzag some cream over the top and sprinkle with parsley. Top tip for making Chestnut soup.
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