Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, chestnut soup with cranberry topping. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Line two baking sheets with parchment paper. Garnish with a dollop of cranberry compote and a sprinkling of chestnuts; serve immediately.

Chestnut soup with cranberry topping is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Chestnut soup with cranberry topping is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have chestnut soup with cranberry topping using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chestnut soup with cranberry topping:

1. Prepare 2 small onions
2. Take 80 g butter
3. Take 1 small piece knob celery (ca. 75 g)
4. Prepare 200 g precooked (and vacuumed) chestnuts
5. Get 200 ml white wine
6. Get 150 ml cream
7. Get 500 ml vegetable broth
8. Get salt and pepper

View top rated Cranberry topping sauce recipes with ratings and reviews. Brioza's Chestnut and Foie Gras Soup. Milliman's Grilled Rack of Venison with Chestnut Stuffing. Chef, Neven Maguire prepared a thoroughly traditional Christmas this year for his Home Chef Christmas Special on RTE One.

Steps to make Chestnut soup with cranberry topping:

1. Peel onions and dice. Braise in a pot with butter until translucent. In the meantime skin celery and dice. Dice also the chestnuts.
2. Add the celery and chestnuts to the onions, braise for a minute (or less) and deglaze generously with white wine. Let simmer for a couple of minutes. Add cream and broth. Let simmer for 20 min.
3. Put the soup in a food processor or or use a hand-held blender. Season with salt and pepper.
4. For the cranberry topping: wash and pat dry 250 g cranberries. Put in a small pot with 50 g sugar and 2 tbsp red port wine, stew for 5-10 min. Add 1-2 tsp balsamic vinegar. The sour taste of this topping perfectly balances the creamy slightly sweet soup. (The photo shows only half the amount of cranberries - for two servings.)
5. And elegant topping alternative for guests: roast a duck breast on its skin until crispy. Roast for a minute on the other side. Cut into thin slices and put in the hot cream soup. The meat will cook in the soup and will be very tender.
6. Or serve with crispy bacon.

Milliman's Grilled Rack of Venison with Chestnut Stuffing. Chef, Neven Maguire prepared a thoroughly traditional Christmas this year for his Home Chef Christmas Special on RTE One. Remember to choose food with the. Top tip for making Chestnut soup. If you find the Christmas cracker template too fiddly, just transfer the rolled out dough to the baking tray and cook for the same time.

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