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Chestnut Soup

Ingredients
  Butter 1 Ounce
  Onion 1 , peeled and chopped
  Celery stalks 2 , chopped
  Flour 2 Teaspoon
  Beef stock 1 1⁄2 Pint
  Double cream 1⁄2 Pint
  Madeira/Sherry 1⁄4 Pint
  Unsweetened chestnut puree 1 Pound
  Freshly chopped parsley 1⁄2 Teaspoon
Directions

GETTING READY
1) In a saucepan, melt the butter and sauté the onion and celery for 5 minutes.
2) Stir in the flour and cook for 1 minute, add stock and bring to the boil.
3) Cook over low heat for 20 minutes.

MAKING
4) In a bowl blend together cream, sherry and chestnut puree to a smooth paste.
5) Stir a little soup to the chestnut mixture then pour into the soup.
6) Simmer for a further 5 to 10 minutes.
7) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
8) Seal, label, and freeze the container.

SERVING
9) Serve hot sprinkled with parsley.
10) If using frozen soup, reheat gently from frozen on top of the stove, stirring occasionally.
11) Serve as mentioned in step 9.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Wedding
Ingredient: 
Celery
Interest: 
Everyday, Healthy
Cook Time: 
40 Minutes
Servings: 
4

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