I'd never heard of chestnut soup until I happened to mention in my language class last month that I had a chestnut tree and suddenly the Hungarian and Bulgarian girls were raving about it. So I came home, researched it and gave it a go. Strangely, it tastes almost like a really exotic cream of mushroom or similar - it definitely has that interesting foresty flavour. So I'm uploading my (extremely simple) recipe here so that next autumn, when I inevitably can't find the recipe online again, this will jog my memory. And for anyone that happens upon this - give it a try, it's lovely!
Ingredients
500g fresh chestnuts
2 chicken or vegetable stock cubes 2 potatoes (about 200g), peeled and grated
A bunch of thyme
To Serve
:
60g approx of cream
Freshly ground black pepper or nutmeg
Method
Boil the chestnuts in unsalted water for half an hour.
Skin them once they are cool enough to handle.
Add 1.25 litres stock, chestnuts, grated potato and herbs.
Simmer for about 25 mins, until chestnuts are softened.
Blend with cream and season.
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