When other children were at the Christmas market for roasted almonds, I was there for the hot chestnuts. More explicitly, I only had eyes for a man at the Christmas market: The Chestnut Man!
I still love the smell that gets into your nostrils when you pass by the Chestnut Man. And I always have to stop by because I love chestnuts, simple as that. Not only the taste, but also the process of taking the chestnuts out of their shell. It always remind me of my childhood during Christmas season.
Who would be surprised to learn that my favorite soup is a chestnut soup ?!
Since Christin has already shared the recipe of her favorite soup with you, I would like to share mine:
Ingredients for 4 persons:
• 4 shallots
• 2 cloves of garlic
• 2 tablespoons of butter
• 200 g of chestnuts, peeled and pre-cooked
• 100 ml white port wine (you can take a cheap port)
• 600 ml chicken broth
• 200 ml of cream
• Black pepper
• 2 slices of toasted bread
• 1 tablespoon of butter
• 1 teaspoon of Cinnamon
1. Finely chop the shallots and garlic and sauté them in the butter. Add the chestnuts and slightly roast them. Deglaze with port wine, add the poultry stock and the cream and let the chestnuts boil gently.
2. Then puree the mixture and season with salt and pepper.
3. Cut the toasts into cubes. Melt the butter into a pan, add the bread cubes and roast them until golden brown. Drain them on kitchen paper and season them with salt and cinnamon.
4. Arrange the soup in the plates and serve it with the croutons.