This beautiful soup is delicious served in any way, but if you want to serve it in the cappuccino style you’ll need a cappuccino machine in order to prepare foamy milk that would bring wonderful look to this charming soup.
- 1 tablespoon unsalted vegan butter
- 1 tablespoon olive oil
- 1 finely chopped carrot
- 1 finely chopped celery stalk
- 1/4 cup finely chopped shallots
- 2 cups vegetable stock
- 1 10-ounce can peeled chestnuts, drained, reserve
- 1 chestnut for garnish
- 1 cup half-and-half or vegan milk
- 1/4 cup dry sherry
- salt and pepper to taste
Ingredients for serving:
- hot foamy vegan milk
- freshly grated nutmeg
- thinly sliced chestnut for garnish
In a large pan pour olive oil and add butter and preheat over medium-low heat. Add celery, shallots and carrot and cook stirring occasionally for about 10 minutes. Add the vegetable stock and mix well. Place the soup in the blender and add chestnuts and mix until you get a nice purée. Return the soup to the pan and add milk or half-and-half and sherry. Preheat over medium heat and stir until heated through. Add salt and pepper to taste.
Cappuccino style serving: Pour the soup in soup mugs or deep and small bowls topped with foamy milk. Thinly slice the chestnut and place on the soup.Finish with a dash of nutmeg.