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Soup Just Hits the Spot on these Cold Winter Days.

Last updated 5 years ago

 Try this recipe by our Chef Arvin Dhansew for Cream of Chestnut Soup with Parmesan Brioche Croutons


Serves 6


12 oz of fresh chestnut (frozen can be substituted)

2 shallots chopped fine

2 sprig of thyme

2 tbl butter

1 cup of dry white wine

4 cups of vegetable stock

½ cup of double whipping cream

Salt and pepper to taste



In a stock pot add butter and shallots, cook until translucent do to color

Add chest nut and thyme continue to cook for an additional 5 mins

Add wine and let reduce to almost dry

Add hot stock and reduce to a simmer

Simmer for 40 mins and then add cream

Stir well, remove thyme and blend soup

Pass through chinos and chill

Re heat soup when needed














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