A good little chestnut soup, perfect for evenings that are still a little cold!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Difficulty: easy
Yield: 4 servings
Ingredients
- 1 onion
- 2 tbs olive oil
- 1 lb cooked chestnuts, reserve a few for decoration
- 2 carrots
- 2 cups vegetable broth (5 dl)
- 3/4 cup + 2 tbs heavy cream (2 dl)
- salt-pepper
Instructions
Peel and finely chop onion. Wash and slice the carrots.
In a saucepan, sauté the onion in olive oil. When it becomes translucent, add the carrots and chestnuts (reserve a handful), then the broth. Adjust the seasoning.
Cook for 15 minutes, then blend with the cream to obtain a nice velvety texture.
Meanwhile, cut the remaining chestnuts into small pieces and roast in a pan for 5 minutes.
Serve by decorating with a few pieces of preserved chestnuts.
Enjoy a delicious creamy soup with the sweet taste of chestnuts!