Easiest Way to Prepare Homemade Chestnut soup with cranberry topping
Hey everyone, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Favorite Chestnut soup with cranberry topping. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chestnut soup with cranberry topping, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chestnut soup with cranberry topping delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chestnut soup with cranberry topping is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chestnut soup with cranberry topping estimated approx 45 min.
To begin with this particular 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 can achieve it.
This soup is great for cold days or as a starter for winter menues. There are different options for a topping at the bottom of this recipe. They vary the soup in taste and presentation. Enjoy!
Ingredients and spices that need to be Prepare to make Chestnut soup with cranberry topping:
- 2 small onions
- 80 g butter
- 1 small piece knob celery (ca. 75 g)
- 200 g precooked (and vacuumed) chestnuts
- 200 ml white wine
- 150 ml cream
- 500 ml vegetable broth
- 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.
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