Roasted chestnut soup with apple croutons

Too few ratings

Cagri Akyurt

Community Member

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g chestnuts (cooked)
½ onion
2 heads garlic
carrot
celery stalk
500 ml beef stock
10 g flour
salt
pepper
olive oil
½ Green apple
60 g panko breadcrumbs
70 g cream
4 leaves mint
Metric
Imperial

Utensils

  • knife
  • cutting board
  • blender
  • whisk
  • Step 1/11

    • ½ onion
    • 2 heads garlic
    • carrot
    • celery stalk
    • knife
    • cutting board

    Chop the onion, carrot, garlic and the celery as little cubes.

  • Step 2/11

    • olive oil

    Sauté the chopped ingredients in olive oil

  • Step 3/11

    • 10 g flour

    Add the flour and continue sautéing

  • Step 4/11

    • 300 g chestnuts (cooked)

    Add the pre-roasted chestnuts.

  • Step 5/11

    • 500 ml beef stock

    Add the beef stock and stir until boiled.

  • Step 6/11

    • blender

    Thin the soup using a hand blender.

  • Step 7/11

    • salt
    • pepper

    Season with salt and pepper.

  • Step 8/11

    • 60 g panko breadcrumbs

    Fry the panko without oil

  • Step 9/11

    • ½ Green apple

    Chop the apple as cubes and cover them with the panko

  • Step 10/11

    • 70 g cream
    • 4 leaves mint
    • whisk

    Whisk the cream, chop the mint leaves and add them to the whisked cream. Season with salt and pepper.

  • Step 11/11

    Top the soup with cream and apple panko croutons before serving.