Chestnut soup with cranberry topping
This soup is great for cold days or as a starter for winter menues. There are different options for a topping at the bottom of this recipe. They vary the soup in taste and presentation. Enjoy!
Chestnut soup with cranberry topping
This soup is great for cold days or as a starter for winter menues. There are different options for a topping at the bottom of this recipe. They vary the soup in taste and presentation. Enjoy!
Cooking Instructions
- 1
Peel onions and dice. Braise in a pot with butter until translucent. In the meantime skin celery and dice. Dice also the chestnuts.
- 2
Add the celery and chestnuts to the onions, braise for a minute (or less) and deglaze generously with white wine. Let simmer for a couple of minutes. Add cream and broth. Let simmer for 20 min.
- 3
Put the soup in a food processor or or use a hand-held blender. Season with salt and pepper.
- 4
For the cranberry topping: wash and pat dry 250 g cranberries. Put in a small pot with 50 g sugar and 2 tbsp red port wine, stew for 5-10 min. Add 1-2 tsp balsamic vinegar. The sour taste of this topping perfectly balances the creamy slightly sweet soup. (The photo shows only half the amount of cranberries - for two servings.)
- 5
And elegant topping alternative for guests: roast a duck breast on its skin until crispy. Roast for a minute on the other side. Cut into thin slices and put in the hot cream soup. The meat will cook in the soup and will be very tender.
- 6
Or serve with crispy bacon.
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