In fall we are to make this delicious Chestnut soup. It is delicious served in any way, but if you want to serve it in style, make cappuccino foamy milk with your cafe machine and bring wonderful look to this charming soup.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Super easy and quick
Ingredients
- 1 tbsp butter
- 1 tbsp sunflower oil
- 1 finely chopped celery stalk
- 1/4 cup finely chopped onion
- 2 cups vegetable stock
- 300 gr peeled and boiled chestnuts, drained, reserve 1 chestnut for garnish
- 2 cups milk
- 1/4 cup white wine
- Salt to taste
- Pepper to taste
- For serving:
- Hot foamy milk
- Thinly sliced chestnut for garnish
Nutrition Info
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1 serving = 220 kkal
Instructions
- In a large pan pour sunflower oil and add butter. Preheat over medium-low heat. Add celery and onion. Cook stirring occasionally for about 5 minutes.
- Add the vegetable stock and mix well. Place the soup in the blender and add chestnuts and mix until you get a nice puree. Return the soup to the pan. Add milk and sherry. Preheat over medium heat and stir until heated through. Add salt and pepper to taste.
- Cappuccino style serving: Pour the soup in soup mugs or deep and small bowls. Top with foamy milk. Thinly slice the chestnut and place on the soup.
- Servings : 4
- Ready in : 20 Minutes
- Course : Appetizers
- Recipe Type : Soups
- Ingredient : Butter, Caw-milk, Celery stalk leaves, Celery sticks, Chestnuts, Ground black pepper, Milk, Onion, Pepper, Salt, Sunflower oil, Vegetable broth, Vegetable stock, White wine
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