chestnut soup

chestnut soup

It's finally autumn! Finished with hot weather, time to put on our sweaters and eat good food! 

This chestnut soup fits perfectly into this season, hot, tasty and creamy! 

Ingredients for 4:

- 200g of chestnut

- 50g of sweet chestnut puree (Vermicelles)

- 2dl cream 

- 1 red onion

- 1 chili pod

- 1 liter vegetable stock

- 0.5dl sherry

- wild boar, venison or regular salami (just a bit to decorate, but that ingredient is important). Buy some real thick salami and cut it into small cubes. 

- cayenne pepper and parsley to decorate


- put butter and olive oil in a big pan and sear the onion and chili (roughly chopped) on medium heat for about five minutes, then add the frozen chestnuts as well as the puree. Stir occasionally. 

- deglaze with the sherry, then add the bouillon and reduce the heat to low once everything is boiling. Put the lid and wait for 20 minutes. 

-  Now puree everything with a handheld blender, then add half of the cream. season with salt and cayenne pepper to taste. 

- beat the other half of the cream until thick, use for decoration together with the salami and the parsley. 

cep crostinis

cep crostinis