Warming Chestnut and Sherry Soup
December 15, 2022
Kelly from Peak & The Pantry has created this beautifully festive simple chestnut and sherry soup recipe.
This soup is silky smooth with slightly earthy notes from the chestnuts and a sweetness from the sherry.
Serve with a drizzle of cream and croutons.
You can also serve this is a bowl but I like to warm up my guests with a little espresso cup and a glass of fizz to cut through the richness.
Ingredients
- 2 tablespoons unsalted butter (60g)
- 1 medium carrot (finely chopped)
- 1/2 celery rib (finely chopped)
- ½ medium onion (finely chopped)
- 200g chestnuts
- 125 sherry (I used Oloroso)
- 380ml chicken stock
- 60ml cup heavy cream
- Salt and freshly ground pepper
Directions
- Melt the butter in a medium saucepan. Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes.
- Add the chestnuts and cook for 5 minutes.
- Add the sherry and cook over a medium high heat until the sherry is reduced by half, Add the stock and bring to a boil.
- Cover partially and simmer over low heat for 30 minutes.
- Add the cream to the soup and puree the soup in a blender.
- Return the soup to the saucepan and bring to a simmer.
- Season with salt and pepper to taste.
- Top the soup with a swirl or cream and croutons.
written by
Emily Newport