Best Leek And Chestnut Soup Recipes
LEEK AND CHESTNUT SOUP
I haven't tried this yet, but I plan to this week. It is from the Ciao Chow Linda blog at http://ciaochowlinda.blogspot.com. The original recipe didn't say how many servings this makes, so I guessed. It also called for heavy cream. I left this out, but feel free to add it during the reheating that occurs after the puree process.
Provided by Paris D
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter and sauté the leeks, carrots and chestnuts for about 10 minutes.
- Add the chicken stock, wine, salt and pepper and continue to simmer on low heat, partially covered, for another 20 to 30 minutes or until the chestnuts are fully cooked.
- Put everything in the blender to puree, then reheat (add heavy cream here if desired).
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 223.7, Fat 7.7, SaturatedFat 4.1, Cholesterol 17.9, Sodium 187.2, Carbohydrate 33.8, Fiber 0.9, Sugar 3.3, Protein 3.8
LEEK AND CHESTNUT SOUP
_Minestra di porri e castagne_ Piemonte
Number Of Ingredients 9
Steps:
- Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.
- Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.
- Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread.
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