Easiest Way to Make Gordon Ramsay Chestnut soup with cranberry topping

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chestnut soup with cranberry topping. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chestnut soup with cranberry topping is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Chestnut soup with cranberry topping is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chestnut soup with cranberry topping using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chestnut soup with cranberry topping:

1. Make ready 2 small onions
2. Prepare 80 g butter
3. Get 1 small piece knob celery (ca. 75 g)
4. Take 200 g precooked (and vacuumed) chestnuts
5. Make ready 200 ml white wine
6. Prepare 150 ml cream
7. Take 500 ml vegetable broth
8. Make ready salt and pepper

Instructions to make Chestnut soup with cranberry topping:

1. Peel onions and dice. Braise in a pot with butter until translucent. In the meantime skin celery and dice. Dice also the chestnuts.
2. Add the celery and chestnuts to the onions, braise for a minute (or less) and deglaze generously with white wine. Let simmer for a couple of minutes. Add cream and broth. Let simmer for 20 min.
3. Put the soup in a food processor or or use a hand-held blender. Season with salt and pepper.
4. For the cranberry topping: wash and pat dry 250 g cranberries. Put in a small pot with 50 g sugar and 2 tbsp red port wine, stew for 5-10 min. Add 1-2 tsp balsamic vinegar. The sour taste of this topping perfectly balances the creamy slightly sweet soup. (The photo shows only half the amount of cranberries - for two servings.)
5. And elegant topping alternative for guests: roast a duck breast on its skin until crispy. Roast for a minute on the other side. Cut into thin slices and put in the hot cream soup. The meat will cook in the soup and will be very tender.
6. Or serve with crispy bacon.

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