Chestnut soup with truffle oil - Appetizer Christmas menu
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In addition to baked apple and hot punch, I'm really looking forward to the first freshly roasted chestnuts at the Christmas market. I love the healthy, low calorie winter snack! But chestnuts are also great in the kitchen. A slightly sweet chestnut soup with a wonderful truffle flavor and thyme as an appetizer is the prelude to this year's Christmas menu. Chestnuts and truffles blend incredibly well together to form a deliciously creamy winter hit!
My Christmas menu with REWE Fine World
Bright lights, a festively decorated tree and atmospheric Christmas music - it's hard to believe that on Sunday already the 1st Advent is. I'm looking forward to the contemplative time without hustle and stress, but with many cozy hours in the circle of my loved ones. Of course, a delicious banquet can not be missed here.
My chestnut cream soup is made fast, puristically without many ingredients and incredibly delicious - for the most delicious celebration of the year.
- 200 g peeled chestnuts
- 300 ml Roast Fund z. B. REWE Fine World Brazil's Beef Roast Fund
- 1 onion
- approx. 50 g butter for frying
- 150 ml cream
- 2 EL Crème fraîche
- Pepper z. B. REWE Fine World Lemon Pepper
- salt z. B.Add the chestnuts and deglaze with beef broth.
- Bring to a boil, stir in cream and creme fraiche Season with salt and pepper.
- Cook at low temperature for about 30 minutes until the chestnuts are tender.
I like the soup a bit thicker. If you like, you can add some water when pureeing.
Fine Parmesan also tastes great with chestnut soup.
I wish you one beautiful Advent week. Let's enjoy the winter chestnut soup!
Roasted chestnuts out of the oven
And since I like chestnuts sooo much, I bought 500g and roast the remaining chestnuts in the oven.
Simply cut the chestnuts on the top crosswise and roast in a preheated oven at 180 degrees until the cut points open and bend slightly outwards. It takes about 15 minutes.
