Classic Cream Of Chestnut Soup Recipe


Difficulty LevelMediumCuisine


 Chestnuts1 Pound (500 Gram)
 Oil1 Tablespoon
 Bacon4 Ounce, derinded and diced (125 Gram)
 Onion1 Large, chopped
 Celery sticks2 , chopped
 Carrots2 , chopped
 Bouquet garni1
 Chicken stock5 Cup (80 tbs)
 Chicken stock2 Pint (1.2 Liter)
 White pepper To Taste
 Salt To Taste
 Fried bacon rolls4 (To Garnish:)
 Fried chopped parsley2 Tablespoon (To Garnish:)


Put the chestnuts in a pan of cold water, bring to the boil and simmer for 1 minute.
Remove from the pan with a slotted spoon.
Hold each chestnut in a cloth and peel away the outer and inner skins with a sharp knife.
If the skin does not come away, return to the pan for 1 minute.
Heat the oil in a large pan, add the bacon and onion and fry for 2 minutes, without browning.
Add the celery, carrots and bouquet garni.
Stir in the stock and season with salt and pepper to taste.
Add the skinned whole chestnuts and bring to the boil.
Cover and simmer for 1 hour, until the chestnuts are soft.
Discard the bouquet garni and cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan and reheat.
Garnish with bacon rolls and parsley to serve.