UA-121975756-1 Chestnut Soup | Carte-du-vin | England
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Chestnut Soup

  • 125g Butter

  • 200g Packs Whole Chestnuts

  • 1 stick of celery

  • 1 brown onion

  • 1 carrot

  • 1.75 ltrs stock

  • 125ml Dry sherry

  • ¼ tspn ground nutmeg

  • Chopped parsley

  • Small pinch of cayenne pepper

  • 4 tabs cream

  • Seasonings .

 

  1. Prepare and chop all vegetables

  2. Melt half butter in frying pan and sauté chestnuts until heated through take out of pant and keep aside

  3. Melt other half of butter in a large pan add vegetables and cook until tender

  4. Add stock, chestnuts and Sherry.

  5. Boil add parsley and season to taste.

  6. Simmer for 15 minutes

  7. Puree Soup

  8. Add cream and warm do not boil at this stage.

  9. Serve in warmed bowls