Cooked - Chestnut Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chestnut Soup

1.0

200-300g chestnuts, soaked

⅓ cup of dried porcini mushrooms, soaked

500g of pancetta/bacon, chopped

1 onion, chopped

1 leek, sliced

8-10 cloves garlic, sliced

¼ cup of Marsala wine

Chicken stock as needed

1 apple, cubed

Pinch of allspice

Pinch of nutmeg

1 sprig of thyme

⅓ cup of heavy cream

Salt & pepper to taste

Soak chestnuts in water for 5 hrs or overnight, pat dry, and roast for about 20-30 mins or until the shells split open. Peel and set aside.
Render pancetta until golden and crispy. Remove from the pot and set aside, leaving the fat behind.
In the same pot, sauté the chopped onion, leek, and garlic.
Soak porcini mushrooms in a bowl, reserving ¾ cup soaking liquid for later.
In the same pot as the aromatics, add chestnuts, soaked porcini mushrooms, apples, allspice and nutmeg. Deglaze with Marsala, then pour chicken broth, mushroom soaking liquid and thyme. Cover and simmer for about 15-20 minutes.
Blend until smooth. Stir in cream, season with salt and pepper.
Serve and enjoy!

Course🍤Appetizer

Diets🥩Carnivore...

Category🍲Soup

CuisineEuropean

Occasions🍂Fall🎉Holiday❄️Winter

Season🍂Fall

DifficultyMedium ⏰ 45m

Created 22 weeks ago

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