Name: Chestnut Soup
Prep time: 300 min
Cook time: 45 min
Total time: 345 min
Yield: 4 racions
Ingredients: 250 g castanya; 0.3 tassa cep; 500 g cansalada italiana; 1 ud ceba; 1 ud porro; 9 gra all; 60 ml marsala; 1 L brou de pollastre; 1 ud poma; pebre de Jamaica al gust; nou moscada al gust; 1 branqueta farigola; 80 ml nata per muntar; sal al gust; pebre negre al gust

Passos10

Pas 1. Soak the chestnuts
Soak the chestnuts in water for 5 hours or overnight.
castanya
Pas 2. Roast the chestnuts
Pat the chestnuts dry and roast them for about 20-30 minutes, or until the shells split open.
castanya
Pas 3. Peel the chestnuts
Peel the chestnuts and set them aside.
castanya
Pas 4. Render the pancetta
Render the pancetta until golden and crispy. Remove it from the pot and set it aside, leaving the fat behind.
cansalada italiana
Pas 5. Sauté the aromatics
In the same pot, sauté the chopped onion, leek and garlic.
cebaporroall
Pas 6. Soak the porcini
Soak the porcini mushrooms in a bowl, reserving 3/4 cup of the soaking liquid for later.
cep
Pas 7. Simmer the soup base
In the same pot as the aromatics, add the chestnuts, soaked porcini mushrooms, apple, allspice and nutmeg. Deglaze with , then pour in the chicken stock and the mushroom soaking liquid, and add a sprig of thyme. Cover and simmer for about 15-20 minutes.
castanyaceppomapebre de Jamaicanou moscadabrou de pollastrefarigola
Pas 8. Blend the soup
Blend until smooth.
Pas 9. Finish with cream
Stir in the cream and season with and pepper.
nata per muntarpebre negre
Pas 10. Serve the soup
Serve and enjoy.

Chestnut Soup

Informació nutricionalper ració

Ingredients15

Estris de cuina

Conté

Passos10

Pas 1. Soak the chestnuts

Pas 2. Roast the chestnuts

Pas 3. Peel the chestnuts

Pas 4. Render the pancetta

Pas 5. Sauté the aromatics

Pas 6. Soak the porcini

Pas 7. Simmer the soup base

Pas 8. Blend the soup

Pas 9. Finish with cream

Pas 10. Serve the soup

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