Chestnut Soup
Today it was cold, rainy and gray in the Ardèche, and we were in the mood for a yummy soup to warm us up. Because it's chestnut season we decided to make chestnut soup! Local people used to add chestnuts to their soups because they have the same consistency of potatoes when they are boiled, so it thickens the soup and it filled them up.
Chestnut Soup Recipe:
- 1 kilogram of boiled and peeled chestnuts
- The flesh of one roasted acorn squash
- 4 diced zucchini
- vegetarian stock
- two twigs of fresh thyme
- 2 branches of parsley
- salt to taste
Garnish:
- Soy Cream
- Organic olive oil
- A sprinkle of parsley
Process:
- Take your chestnuts and cut a vertical line starting from the top to the bottom of the chestnut. (This makes sure they don't explode when cooking)
- Boil the chestnuts in water for 30min with a pinch of salt. Then drain and peel them (making sure you remove both layers shell and skin.)
- Then in a pot add your zucchini ,Acorn squash and a splash of olive oil and let cook for 15min
- Then add the chestnuts and stock, let cook for half an hour
- blend together in a blender
- Serve with a teaspoon of cream a splash of olive oil and a slice of yummy french bread
- Bon Appétit!
Post and Pictures by Ava Henderson Cooked by Isabelle Henderson
