Chestnut Soup
4 servings
40 minutes
Chestnut soup is an exquisite dish of French cuisine that warms the soul and delights the palate. The history of this soup begins in rural France, where chestnuts served as an important food source. Its delicate, slightly sweet flavor is complemented by the aroma of butter and vegetables, giving depth and richness to the dish. Chestnuts cooked in meat broth become soft and velvety, while sautéed vegetables add a light caramelized note. It is served with crispy slices of white bread soaked in melted butter, making each sip particularly cozy. This soup is perfect for cool autumn evenings and celebrations, embodying the traditions and sophistication of French gastronomy.
1
Peel the chestnuts, then put them in boiling salted water for five minutes.
- Chestnuts: 500 g
- Salt: to taste
2
Place slightly boiled chestnuts in a pot with broth and simmer.
- Meat broth: 1 l
- Chestnuts: 500 g
3
Ten minutes before the chestnuts are fully cooked, sauté chopped carrots, turnips, and onions in butter.
- Butter: 30 g
- Carrot: 3 pieces
- Turnip: 1 piece
- Onion: 1 head
4
Mash the cooked chestnuts, salt them, sprinkle with sugar, and return to the pot. Also add the stewed vegetables.
- Chestnuts: 500 g
- Salt: to taste
- Sugar: pinch
- Carrot: 3 pieces
- Turnip: 1 piece
- Onion: 1 head
5
Serve with bread fried in butter.
- Butter: 30 g
- White bread: 1 piece
