Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, chestnut soup with cranberry topping. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.) Quick Chestnut Soup "This can be an elegant soup, a rustic one or a mixture of the two. It is certainly the quickest soup I have ever made, just chestnut puree, stock and cream. After that, it can become a chameleon, soothe yourself with sour cream and chives, freshen it up with herbs, chilli or citrus zest, or give yourself something to crunch on with cheese on toast, croutons, chestnut. Trim the top off the leek, slice it lengthwise and chop it roughly.
Chestnut soup with cranberry topping is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Chestnut soup with cranberry topping is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook chestnut soup with cranberry topping using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chestnut soup with cranberry topping:
- Get 2 small onions
- Get 80 g butter
- Take 1 small piece knob celery (ca. 75 g)
- Prepare 200 g precooked (and vacuumed) chestnuts
- Prepare 200 ml white wine
- Make ready 150 ml cream
- Make ready 500 ml vegetable broth
- Take salt and pepper
Stir in the cranberry sauce, garlic granules and soy sauce. Place chestnuts in a single layer on a jelly roll pan. To serve the soup: Reheat the cranberry puree and spoon it into a pastry bag fitted with a small plain tip. (Alternatively, spoon the puree into a. Heat the oil in a large saucepan and add the onion.
Steps to make Chestnut soup with cranberry topping:
- Peel onions and dice. Braise in a pot with butter until translucent. In the meantime skin celery and dice. Dice also the chestnuts.
- 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.
- Put the soup in a food processor or or use a hand-held blender. Season with salt and pepper.
- 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.)
- 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.
- Or serve with crispy bacon.
To serve the soup: Reheat the cranberry puree and spoon it into a pastry bag fitted with a small plain tip. (Alternatively, spoon the puree into a. Heat the oil in a large saucepan and add the onion. Add the cauliflower, milk and stock. Season the scallops with salt, pepper and rub with olive oil. Pour the soup into shallow bowls, stack the scallops in the middle and top with a fried sage leaf.
So that’s going to wrap this up with this special food chestnut soup with cranberry topping recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
