Recently I noticed the colder outside, the more I want to cook and eat some nourishing soup (nutrient and fat - different concepts for me). It was the first hot meals to save me from the pain in the throat or a cold starting. The secret is not only in the hot broth, which in itself is already worthy of praise, but also herbs, spices and roots that are rich in essential oils.
Today I want to share with you a recipe extraordinarily delicious and aromatic soup of chestnuts and sage, the recipe of which I once found in a French cookbook. It is not just the first dish is a masterpiece! The soup has a velvety structure, soft cream color and fresh, spicy scent of sage. While on the shelves can still be found chestnuts, advise them and stock up, discarding all doubts, make a wonderful cream soup in one winter evening.
For chestnut soup with sage, you will need:
- 3 tablespoons olive oil Extra virgin;
- 15 g butter;
- 1 medium onion (finely chopped);
- 2 small cloves of garlic;
- 6 sage leaves (coarsely chopped, and a few whole leaves for feeding);
- 1 liter of vegetable broth;
- 400 g cooked and peeled chestnuts;
- 100 ml of fresh cream;
- salt and pepper.
Heat a tablespoon of olive oil and butter in a thick-walled, high frying pan / skillet over medium heat. When the mixture is completely warmed oil, add the onion and cook it for about ten minutes, until it becomes soft and translucent. Add to the onions chopped sage and garlic and fry everything for a minute.
Add to the skillet vegetable broth and peeled chestnuts (leave some whole, they need to decorate), as well as salt and pepper. Increase the fire, bring chestnut-vegetable mixture to a boil, then reduce heat and simmer for another 15 minutes, stirring occasionally.
Remove the soup from the heat, let it cool slightly, then turn the contents of the saucepan into a puree with a blender, observing all safety precautions. Add cream soup dosolit if necessary. Return the saucepan on the stove on low heat and warm soup, without bringing it to a boil.
While the soup is ready on, take a deferred chestnuts and cut them into small pieces. In a small frying pan, heat a little olive oil and fry it deferred sage leaves over medium heat until crisp. Put the fried sage on paper towels to remove excess oil.
Serve this soup cream need warm bowls (they can be heated in the oven at low temperature), laid out on the surface of a few pieces of chestnut and fried sage leaf. The final touch - sprinkle the soup with olive oil and a little pepper.
Chestnut soup is ready. It is recommended to eat it immediately after a warm bread croutons or toast.
Bon Appetite!