Chestnut soup straight from France
Last Updated on
ingredients
500 g edible chestnuts 500 ml water 50 g leek 1 pk onion 50 g carrot 50 g garlic 300 ml milk 15 g butter 200 ml whipping cream to taste salt, ground black pepper
procedure
1. Dip the chestnuts in cold water for 10 minutes. Discard any that float to the surface. With a sharp knife, remove only the top brown skin and place them in a saucepan of boiling water. Then carefully remove the next layer of skin. 2. Pour the water into the pot, add the finely chopped Vegetable Recipes, salt and cook for 30 minutes. Put the peeled chestnuts and milk in a smaller pot and simmer them for about 5 minutes until they are soft. Add them to the cooked Vegetable Recipes and mix everything together. 3. Stir in the cream, salt and pepper. Let the soup cool slightly and blend it again to make it completely creamy.
