Chestnut Soup

Name: Chestnut Soup
Yield: 6 servings
Cuisine: American
Ingredients: 1 Tbs unsalted butter; 1 Tbs olive oil; 1 carrot finely chopped; 1 celery stalk finely chopped; 1/4 cup chopped shallots; 2 cups vegetable stock; 1 (300 gram) can peeled chestnuts. Fresh roasted and peeled is best; 1 cup milk; 1/4 cup berry cordial. (I use home brewed); 1 Tbs cinnamon and nutmeg mix; to taste Salt and pepper

Tulips Kitchen @cook_16532506

Australia

This family favourite always makes a satisfying comfort food in my house.When Autumn begins and the chestnuts start falling ripe from the trees. We sit around the early lit fire and enjoy the wholesome warmth of this colourful soup.

Tulips Kitchen @cook_16532506

Saved

Ingredients

6 servings

1 Tbsunsalted butter
1 Tbsolive oil
1carrot finely chopped
1celery stalk finely chopped
1/4 cupchopped shallots
2 cupsvegetable stock
1 (300 gram)can peeled chestnuts. Fresh roasted and peeled is best
1 cupmilk
1/4 cupberry cordial. (I use home brewed)
1 Tbscinnamon and nutmeg mix
to tasteSalt and pepper

Saved

Steps

1

Melt the butter with oil in Dutch oven over medium heat. Add the carrot, celery, chestnuts and shallots; cook, stiring occasionally untill the vegetables are very tender. Stir in vegetable stock.
2

Add cinnamon and nutmeg mix. Stir thru to cover all vegetables. In 2 batches puree the soup in a blender untill smooth.
3

Return to the soup to the pan and mix in the milk and the berry cordial. Stir gently over medium heat untill heated through. Season to taste. Serve with your favourite homemade bagel🤗