Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chestnut soup with cranberry topping. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
The perfect soup for the festive Christmas season: creamy roasted chestnut soup topped with buttery mushrooms and fresh thyme. 'Tis the season! I'm not quite roasting chestnuts by an open fire, but I am making this creamy roasted chestnut soup! I'm very excited to share this chestnut soup. >> Back to Top.
Chestnut soup with cranberry topping is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Chestnut soup with cranberry topping is something which I have loved my whole life.
To begin with this particular recipe, we have to 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.
The ingredients needed to make Chestnut soup with cranberry topping:
- Get small onions
- Take butter
- Make ready small piece knob celery (ca. 75 g)
- Prepare precooked (and vacuumed) chestnuts
- Take white wine
- Get cream
- Make ready vegetable broth
- Make ready salt and pepper
A smooth and creamy winter soup, topped with crispy bacon pieces - serve with crusty bread for a filling and warming lunch. This smooth, rich-tasting chestnut soup makes a great winter night treat. Serve in hot bowls, zigzag some cream over the top and sprinkle with parsley. Top tip for making Chestnut soup.
Steps 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.
Add a knob of butter instead of cream, if you like. This chestnut stuffing recipe has cranberries in. Make our sausage meat stuffing recipe for a side dish. Balls of dried cranberry, sausagemeat, and chestnuts, wrapped in streaky bacon. Add remaining chestnuts and remaining cranberries and mix well.
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