Chestnut Soup (Biscay Soup)
Soups • Spanish
Description
Instead of regular rice, it is better to use wild rice, but using white rice will result in a creamier soup consistency.
Ingredients
- Peeled chestnuts 20 oz
- Bacon 5 oz
- Butter 2 tablespoons
- Onion 1 head
- Spanish onions 1 head
- Cognac 5 oz
- Carrot 1 piece
- Dry White Wine 5 fl oz
- Cream 5 fl oz
- Chicken Broth 25 fl oz
- Rice 5 oz
- Salt to taste
- White Pepper (whole) to taste
- Herbs 1 bunch
Step-by-Step Guide
Step 1
Score the chestnuts and roast them for 10 minutes in the oven at 340°F. Then peel and cut into quarters.
Step 2
Slice the bacon into thin strips and fry in olive oil.
Step 3
Cook the rice.
Step 4
Grate the onion and carrot on a coarse grater. Add to the bacon and sauté. Set aside some for garnishing the soup, then add the chestnuts and fry for another 3 minutes.
Step 5
Pour the mixture with broth. Add the wine and cognac. Cook for 20 minutes.
Step 6
Blend the soup in a blender.
Step 7
Pour the cream into the soup while stirring continuously.
Step 8
Add the rice. Season with salt and pepper. Top with fried bacon and nuts to taste.
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