As preannounced in my Herb & Parmesan Pull-Apart Bread post … here it is: The chestnut soup! Isn’t the cold wintertime the best time to eat a warm soup?
This one tastes even better if served creamy. But it’s up to you to adjust the consistency. You can either add more water than indicated in the recipe, or if you want it more creamy just go ahead and stir in a little flour or add a chopped medium-sized potato. We ate it together with the herb bread. For us it was a perfect match!
Ok, before I start enthusing again about this chestnut soup, let’s go straight to the recipe :)
1 tbsp of olive olive
½ chopped shallot
200 g / 7 oz of cooked chestnuts
1 tsp of chopped herbs (rosemary & thyme)
2 tsp of vegetable broth powder
300 ml / 10fl oz of water
100ml / 3¼fl oz of cooking cream
salt to taste
roasted chopped bacon
roasted chopped chestnuts
½ tsp butter or herb butter
* * * * *
Roast the chopped bacon in a pan until crisp.
In a separate pan melt the (herb) butter and add 2 or 3 cooked, chopped chestnuts. Roast until golden brown.
Remove both from heat and save them for later.
Sauté the chopped shallot with the olive oil in a pot. Add the cooked chestnuts (I bought already cooked ones, as I couldn’t find any fresh ones. Alternatively you can go ahead and cook them yourself, if available. Please consider a cooking time of at least 30min or more). Stir and roast gently for 2-3min.
Stir in the herbs and then add the water. Let it heat at medium to high heat.
Then add the broth powder. Put the heat down to medium. Let it boil for about 10min.
Stir in the cooking cream and keep cooking for about 10 more min. Salt to taste.
Remove from heat and blend carefully. Pour into soup bowls and sprinkle with bacon or roasted chestnuts.
Prep Time: 30min (using already cooked chestnuts)