Chestnut cream soup

Name: Chestnut cream soup - Demetra O.
Ingredients: 500 g chestnuts with shell; 2 tablespoons of flour; 1 egg yolk; 50 g butter; 200 ml liquid cream; 100 ml sweet white wine (Muscat Otonel); 40 g sugar; salt.

Soups - Chestnut cream soup by Demetra O. - Recipia

Chestnut cream soup - An autumn delicacy Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4 If you are looking for a quick, flavorful, and hearty soup recipe, chestnut cream soup is the perfect choice for cool autumn evenings. This simple recipe combines the sweet and rich taste of chestnuts with delicate flavors, turning each spoonful into a true celebration of the season. Here’s how to prepare it step by step. Ingredients: - 500 g chestnuts with shell - 2 tablespoons of flour - 1 egg yolk - 50 g butter - 200 ml liquid cream - 100 ml sweet white wine (Muscat Otonel is recommended for a floral note) - 40 g sugar - Salt to taste - 1 teaspoon of ground cinnamon for a touch of warmth Instructions: 1. Preparing the chestnuts: Start by scoring the shells of the chestnuts with the tip of a knife. This step is essential to facilitate boiling and subsequent peeling. Make sure not to score them too deeply, to avoid losing moisture. 2. Boiling: Place the chestnuts in a pressure cooker and add salted water. Boil them for about 15-20 minutes until they become tender. If you do not have a pressure cooker, you can use a regular pot, but the boiling time will be longer (about 30-40 minutes). 3. Peeling: After the chestnuts are boiled, let them cool slightly, then remove the shell and the inner skin. This step can be a bit laborious but is essential to achieve a smooth and creamy soup. 4. Mashing: Use a sieve or a potato ricer to mash the peeled chestnuts. This process will create a fine paste that will improve the texture of the cream soup. 5. Sautéing: In a saucepan, melt the butter over medium heat. Add the chestnut paste and sauté for 2 minutes, stirring constantly to prevent it from sticking to the bottom of the pan. 6. Thickening: Sprinkle the flour over the chestnuts and mix well to combine the ingredients. Then, gradually pour in the sweet white wine and a glass of water, stirring continuously to prevent lumps from forming. Add sugar and salt to taste. 7. Finishing: Boil the mixture for 10 minutes, stirring frequently. In a separate bowl, beat the egg yolk with the liquid cream. Add this mixture to the saucepan, stirring quickly to prevent the egg from curdling. Season the soup with ground cinnamon to give it a warm and comforting flavor. 8. Serving: The chestnut cream soup is served warm in deep bowls. You can garnish it with a drizzle of cream or a few pieces of roasted chestnuts for an elegant touch. Practical tips: - If you want a vegan version, you can replace the butter with olive oil and the cream with a plant-based alternative. - You can also add some herbs, such as thyme or rosemary, for an extra flavor boost. - This soup can be stored in the refrigerator for 2 days and reheated, but the texture will be best immediately after preparation. Enjoy this chestnut cream soup, a true autumn delight! With rich flavors and a velvety consistency, it will surely become one of your favorite recipes.

Chestnut cream soup

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