Chestnut and potato soup

Chestnut and potato soup

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Embrace the warming aromas and flavours of autumn with this hearty soup.

The ingredient of Chestnut and potato soup

  1. 25g butter
  2. 1 leek, trimmed, sliced
  3. 2 potatoes, peeled, chopped
  4. 1.25L (5 cups) Massel chicken style liquid stock
  5. 150g (1 cup) chestnuts, peeled, roasted (see notes)
  6. Creme fraiche, to serve
  7. Chestnuts, extra, chopped, to serve
  8. Fresh thyme leaves, to serve

The instruction how to make Chestnut and potato soup

  1. Melt the butter in a large saucepan over medium heat. Add leek. Cook for 3 minutes or until soft. Add potato and stir to coat.
  2. Add the chicken stock. Simmer, partially covered, for 7 minutes. Add chestnuts and simmer, partially covered, for a further 7 minutes or until potato is tender. Use a stick blender to blend until smooth. Serve topped with creme fraiche, extra chestnut and thyme. Season with pepper.

Nutritions of Chestnut and potato soup

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calories: https://schema.org
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