Chestnut-Cream-Soup with Sherry and Cinnamon

Ingredients (for 4 persons)

400

g

chestnuts

40

g

butter

1

pinch

icing sugar

400 – 500

ml

water

100 - 150

ml

cream

1

lacing

Sherry

1

pinch

nutmeg

1

pinch

salt

1

tbsp

brown cane sugar

1

pinch

cinnamon

some

sour cream
chestnut-cream-soup

Directions:

  1. Cut chestnuts into quarters.
  2. Melt butter in a pot.
  3. Add chestnuts and flour them with icing sugar – leave it to caramelise.
  4. Add water –  let it recuce a little bit.
  5. Puree it with a hand blender. If necessary add some more water to get the desired consistency (creamy or liquid).
  6. Reheat gently, stirring in the sherry and cream. Do not boil again!
  7. Season it with salt, nutmeg, cane sugar and cinnamon and check seasoning by tasting. 
  8. Ladle the soup into individual bowls. Just before serving, spoon on a generous dollop of sour cream (if desired, then add two or three cheestnuts).

 

Enjoy your meal!