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Chestnut Soup Recipe

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This recipe for Chestnut Soup is from The Taglialatela Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb chestnuts
1 leek
1 carrot (large)
1 onion
1 garlic clove
1 tbsp lard
1 celery
2 liter chicken stock
Cream
4 slices bacon
Confectionery sugar
1/2 red bell pepper
Sugar
Extra Virgin Olive Oil
Directions:
Directions:
Cut the chestnut skin and put in slightly salted boiling water for a few minutes. Leave to cool and peel. Clean and peel vegetables and slice.
Put lard in a pot and add celery, onion, carrots and garlic. Once the onion is transparent, add the stock and leeks. Let boil.

Add peeled chestnuts and boil for 1 hour. Puree all. Before serving add cream. While soup is boiling, sprinkle bacon with confectionery sugar and place in pre-heated 250 º oven until crisp. Crumble bacon.

Place bell pepper in sugar water and bring to a boil When starts to thicken, puree and set aside

Plate soup and garnish with pepper coulisse, olive oil & bacon crisps.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Len, Victoria & I enjoyed this soup for Christmas Eve dinner at Vila Sol in Vilamoura, Portugal. Len has made this several times and it has become one of my favorites.

 

 

 

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