Chestnut cream soup is a very unusual dish, but divinely delicious. The recipe for its preparation has been tested for more than one century, so hurry up and you will taste this tempting wonder.
Ingredients:
- Fresh or boiled chestnuts - 400 g;
- 10 percent cream - 0.5 tbsp;
- Butter - 1 tablespoon;
- Salt;
- Flour - 1 tsp;
- Chicken broth - 700 ml.
Preparation:
- In the event that you purchased fresh chestnuts, they need to be peeled and soaked overnight in clean water. Later, the chestnuts are poured over with boiling water to completely remove the skin, and again rinsed with cold running water.
- Place the finished chestnuts in a saucepan. Thoroughly grind a slice of butter with a small spoonful of flour and also lower it into a container.
- Pour in the broth, pre-salted to taste. We set the heat to medium and cook the soup under the lid, waiting for the chestnuts to soften. If you are dealing with boiled ones, they will also have to be boiled in broth for about twenty minutes.
- Take out the slightly softened chestnuts one by one and chop in a blender. To make the mass more homogeneous, add the broth little by little.
- Now we are building a water bath, where the grated chestnuts will continue to simmer over moderate heat. In small portions, stirring vigorously the composition, add the broth.
- When the mixture is completely homogeneous, pour in hot boiled cream. Stir thoroughly - and the soup is ready!
The velvety chestnut soup can be garnished with herbs or a handful of apples, chopped and lightly simmered in butter. For more piquancy, add a couple of tablespoons of dry white wine or brandy to the composition.
