Chestnut Soup with Jerusalem Artichokes
A creamy autumn soup of chestnuts and Jerusalem artichokes, enriched with dessert wine, sour cream and freshly grated nutmeg.
⏱️ Prep: 30 min
Ingredients
| 500 г/g | chestnuts |
| 250 г/g | Jerusalem artichokes |
| 1 стрък/stalk | leek |
| 1 бр./piece | carrot |
| 1/4 чаша/cup | dessert wine |
| 1/2 чаша/cup | sour cream |
| 2 бр./pieces | bay leaves |
| 1 ч.л./tsp | dried thyme |
| 1 с.л./tbsp | ghee |
| 1 ч.л./tsp | nutmeg |
| 800 мл/ml | water |
| на вкус / to taste | salt and black pepper |
Instructions
- Boil the chestnuts for 20 minutes in salted water. Cool them and peel them.
- Melt the ghee in the bottom of a pot. Add the finely chopped leek and carrot and stir for 2-3 minutes until softened.
- Add the cleaned chestnuts and Jerusalem artichokes to the pot. Pour in the wine and stir again. Add the bay leaves, thyme and water; once the soup comes to a boil, leave it to simmer for 20 minutes.
- Remove from the heat, season with salt and pepper and blend the soup until smooth.
- Return it to the stove, add the sour cream and stir. Serve with freshly grated nutmeg.