Leek and Chestnut Soup
Source of Recipe
Food
List of Ingredients
Leek and Chestnut Soup
* 1/4 cup butter
* 2 1/2 cups leeks, sliced
* 2 carrots, sliced
* 1 lb chestnuts
* 3 cups chicken stock
* 1/4 cup white wine
* salt, to taste
* pepper, to taste
* sour cream, garnish
Recipe
Melt the butter and sauté the leeks, carrots and chestnuts for about 10 minutes.
Add the chicken stock, wine, salt and pepper and continue to simmer on low heat, partially covered, for another 20 to 30 minutes or until the chestnuts are fully cooked.
Put everything in the blender to puree, then reheat (add heavy cream here if desired).
Serve with a dollop of sour cream.
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