Chestnut Soup Recipe
Ingredients for the 0.5 L iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS.
- 300 g shelled chestnuts boiled until soft or chestnut purée
- 150 ml white wine
- 1 L poultry or veal stock
- 250 ml cream
- sugar
- salt, white pepper
- lemon juice
- white port wine to taste
Preparation: Heat up the poultry or veal stock. Mix the chestnut purée with a hand blender. Add the white wine and let simmer for 10 minutes, then mix again. Strain the soup through a fine sieve, stir in the cream (also milk if necessary) and season with sugar, salt, white pepper, lemon juice and white port wine. Pour 1/3 of the soup into a 0.5 L iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS. Screw on 1 iSi cream charger and shake vigorously. Keep warm in a bain-marie at 75 °C.
Tip: Pour the soup into a cup and garnish with your chestnut soup Espuma.
