Soup-Kaspar would love it
Chestnut soup with lingonberries
Hot chestnuts, chestnuts very hot! Who hasn’t heard the calls of the street vendors praising their roasted chestnuts for sale? The soup is creamy, warming and finely seasoned. The sour lingonberries are little explosions of taste.
This soup is the first course of a menu I created for the festive season. The other courses you find here.
| 500 g |
Chestnuts (frozen or fresh)
|
|
1
|
Onion |
| 1 |
Medium potato, floury cooking
|
| 800 ml |
Vegetable stock
|
|
2 Tbsp
|
Sugar
|
|
4 tsp
|
Full cream
|
| 4 Tbsp |
Fresh lingonberries
|
|
Lemon juice, salt and white pepper to taste |
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Cut the peeled potato into pieces.
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Dice the onion and sauté in a little oil, when it is softened, add the frozen or fresh chestnuts and the potato pieces and pour in the vegetable stock.
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Simmer on a low temperature for about 20 minutes.
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Take 4-5 boiled chestnuts out of the soup and set aside.
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Puree the soup with a hand blender and season with salt, white pepper and lemon juice.
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Quarter the chestnuts that have been set aside.
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In a non-stick pan, heat the sugar in a little water until the sugar is melted and lightly caramelized. Remove from the heat and coat the chestnut quarters in the caramel.
Serve | Warm the soup again before serving, divide it between the plates and drizzle with a little cream. Finally, decorate with the caramelized chestnut quarters and lingonberries.
Tip | The soup can be prepared the day before and reheated and decorated before serving.
