Creamy Chestnut Soup
Automatically translated from Romanian. See the Romanian original
A velvety cream of chestnut soup, with sautéed vegetables and a hint of nutmeg, perfect for chilly days.
Ingredients
Method
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Clean the chestnuts and leave them to soak in water for at least 8 hours.
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The next day, dice all the vegetables, sauté them, and add the chestnuts.
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Cover with water and bring to a boil over high heat.
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Let it simmer gently for about 40 minutes once it starts to boil.
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When all the vegetables are tender enough to mash easily, blend until smooth using an immersion blender.
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Add the milk/sour cream, then season to taste with salt, pepper, and nutmeg.
The story behind this recipe
Here is another new one that won me over.
Indeed... you either love chestnuts or you hate them. They have a rather distinct taste that not everyone enjoys.
I made this little soup I'd been reading so much about, and I’m leaving the recipe below for you. With so much free time, it’s worth a try.
Happy cooking!
For about 2 liters of soup, we need:
2 cups of peeled chestnuts
2 potatoes
1 carrot
1 medium onion
1/2 cup of unsweetened plant-based milk or 2 tablespoons of sour cream
Nutmeg
First, we clean the chestnuts and leave them in water for at least 8 hours.
The next day, we dice all the vegetables, sauté them, and add the chestnuts. We cover with water and bring to a boil over high heat.
We let it simmer gently for about 40 minutes from the moment it starts to boil.
When all the vegetables are tender enough to mash easily, we purée with an immersion blender and add the milk/sour cream, then season to taste with salt, pepper, and nutmeg.
It’s so good and hard to forget...
## Source: Facebook (2020-11-17)
I’ve been avoiding chestnuts all autumn because I’m lazy 🙉 (it takes some time to peel them). But I finally made a cream soup with them, and I don't regret a thing!
Recipe on the blog 👇
https://anamariagateste.blogspot.com/2020/11/supa-crema-de-castane.html?m=1
