Tuesday, March 11, 2014

Roasted chestnut soup

One of the last winter soups of the season. Super simple and delicious.


INGREDIENTS (2-3 people):
- 4 cups chicken broth (you can keep the recipe vegetarian by using vegetable broth)
- 2 small shallots
- 1 tbsp butter (for a vegan option, use a splash olive oil)
- 2 cups of shelled roasted chestnuts (click here for recipe - you can also use canned/fresh peeled chestnuts)
- salt and pepper to taste
- optional: toasted hazelnuts, or broken pieces of roasted chestnuts for decoration

- in a pot, melt the butter and fry the shallots until translucent, then add the chestnuts, broth and bring to a boil

- lower the heat to medium and simmer for a few minutes or until the roasted chestnuts are warmed through
Note: if using raw chestnuts, simmer for 20 minutes, or until the chestnuts are cooked through
- using a stick blender, puree until smooth and adjust seasoning with salt and pepper if needed

- serve warm, sprinkled with toasted hazelnuts or a few broken pieces of roasted chestnuts
- enjoy!

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