in Soup Recipes

Chestnut soup

updated

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Ingredients for 4 servings:

  • 800 g chestnuts, fresh
  • 1.3 liters of vegetable broth
  • 4 onions
  • Oil, e.g. walnut oil
  • some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

vegan, low-calorie, organic and simply delicious

Cut the freshly bought chestnuts crosswise with a sharp, sturdy knife. Then roast them in a deep baking tray with a little water at 200°C for 20 minutes. Remove them, let them cool slightly, and then peel them off the skins. Dice the onions and sauté them with the chestnuts for 5 minutes. I use a little walnut oil. Deglaze with the vegetable stock and simmer for 30 minutes. Then purée the soup and season with salt and pepper to taste (this may not be necessary depending on the chestnuts’ taste).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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