Roasted Chestnut Soup…or how to cook with a Christmas Song

15 Oct

Chestnuts roasting on an open fire….dadadadada…

Well, we are still far away from Christmas and listening to this song ( one of my all time favourites), but here is the soup, that you can make after roasting the chestnuts on an open fire.

You know, I always like everything easy and simple, so today I did not start a fire or roast the chestnuts for that matter.

I went to our local organic supermarket, Harmony Whole Foods and bought them, roasted and peeled.

EASY RULES MY WORLD

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Here are the ingredients:

2 packages of the roasted and peeled chestnuts or 2 cups, if you want to go through the work process

5 medium sized yukon gold potatoes, peeled and cubed

2 shallots, peeled and sliced

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salt, pepper and a hint of nutmeg

2 tablespoons of butter

1/4 cup of cream ( 35%)

Herbs de Provence or a bit of fresh sage or parsley as garnish

Saute the shallots in the butter

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add the chestnuts, sauté for maybe a minute, add the potatoes

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stir for another minute, add the salt, about a teaspoon and now cover the vegetables with water..just make sure that they are all covered and boil on medium high for about 10 minutes or until the potatoes are soft.

Let cool down and then puree the vegetables…back in the pot, add the pepper, the nutmeg, the cream and more water…the potatoes are starchy and so are the chestnuts…so this soup needs more liquid…

Now bring to one more rolling boil…put on a plate, sprinkle the herbs or the fresh sage one and voila…here is the wonderful Christmas song on a plate…lalalalallala.

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