Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chestnut soup with cranberry topping. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Chestnut soup with cranberry topping is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Chestnut soup with cranberry topping is something that I have loved my entire life.
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.) Bring to a boil, cover the pan and reduce to a simmer. Let soup cool slightly and then puree in a food processor. - if the mixture is too thick, thin it down with a little vegetable stock. Return soup to the pan and re warm, seasoning with salt, pepper and the honey.
To get started with this recipe, we must first prepare a few components. You can have chestnut soup with cranberry topping using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chestnut soup with cranberry topping:
- Prepare 2 small onions
- Get 80 g butter
- Get 1 small piece knob celery (ca. 75 g)
- Prepare 200 g precooked (and vacuumed) chestnuts
- Prepare 200 ml white wine
- Take 150 ml cream
- Take 500 ml vegetable broth
- Get salt and pepper
Remove from heat and allow to come to room temperature. Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Season the veggies with salt and pepper.
Instructions 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.
Mix and match recipe using the chicken pieces you have on hand or what is on sale. Use all breasts, all thighs or a combination of both. Or, use boneless skinless chicken breasts, reducing the baking time if necessary. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Spoon sauce over chicken and serve..
So that’s going to wrap this up with this special food chestnut soup with cranberry topping recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
