The vegetable stock and the carrots in the chestnut soup complement the rich chestnut making the soup lighter. Add the cauliflower milk and stock. This smooth rich tasting chestnut soup makes a great winter night treat. Another offbeat soup you can try is cauliflower and potato soup which is also perfectly smooth. 3 4 pound chestnuts roasted and shelled or 1 2 pound.
Add the carrot celery and onion and cook over moderately low heat stirring until softened about 10 minutes. Saute the chestnuts in butter until heated through. In a heavy frying pan over medium heat melt 60g of the butter. Melt remaining butter in a large pot and stir in the carrot parsnip and celeriac. Frozen chestnuts roasted until.
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Add the heavy cream sugar and salt and pepper to taste. Melt butter in a 3 quart heavy saucepan over low heat then stir in celery carrot and onion. Get chestnut soup recipe from food network. Return mixture to saucepan and gently heat through. Discard the spice bag and puree the chestnut mixture in a food processor or blender.
Once melted add the scallops and cook on each side for 1 2 minutes. Once melted add the scallops and cook on each side for 1 2 minutes. Add the heavy cream sugar and salt and pepper to taste. The secret to making this soup smooth is cooking all the ingredients properly and having an amazing blender in your kitchen. Add the carrot celery and onion and cook over moderately low heat stirring until softened about 10 minutes.
Discard the spice bag and puree the chestnut mixture in a food processor or blender. Pass the soup through a fine sieve and set aside. The vegetable stock and the carrots in the chestnut soup complement the rich chestnut making the soup lighter.
