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Roasted chestnut soup with apple croutons

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Cagri Akyurt

Cagri Akyurt

Community member

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

Ingredients

2Servings
300 g
chestnuts (cooked)
½
onion
2 heads
garlic
1
carrot
1
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

Utensils

knife, cutting board, blender, whisk

  • Step 1/ 11

    • ½ onion
    • 2 heads garlic
    • 1 carrot
    • 1 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.

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