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Ingredient
Creamy Chestnut Soup
Introduce
Chef :
Hiroko ListonCreamy Chestnut Soup
This is a very simple soup, but special one because it is made with Chestnuts. Chestnuts are currently in season but I can’t peel them as my hands are too sore. Today I used frozen peeled Chestnuts and already cooked (roasted) Chestnuts. I bought both of them from an Asian grocery store. The soup was absolutely delicious.
Ingredient
Food ration :
2 to 3 ServingsCooking time :
20 minutes
1 tablespoon (15 g)
Butter
1/2-1
Onion *thinly sliced
1
Bay Leaf
1/2 cup
Milk OR Cream
1 pinch
Ground Nutmeg *optional
Cooking instructions
* Step 1
Melt Butter in a large saucepan over medium low heat, cook Onion for a few minutes OR until translucent and softened. Try not to brown.
* Step 2
Add peeled Chestnuts, Stock and Bay Leaf, bring to the boil, cover with a lid, and simmer for 15 minutes OR until Chestnuts are absolutely soft.
* Step 3
Remove the Bay Leaf, and use a slick blender to blend smooth. *Note: If you use a blender, work carefully as it is very hot. Then return the mixture to the saucepan.
* Step 4
Add Milk (OR Cream), season with Salt & Black Pepper, you may wish to add Nutmeg as well, then heat to warm up as required.
Note: if there is a photo you can click to enlarge it
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