Leek and Chestnut Soup
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
- 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
Directions
- 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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