Chestnut soup - WHB # 360

 la ricetta in italiano qui

A very seasonal soup for the first very cold days, real comfort food :-)

My boys were very suspicious about but once they tasted the first spoon they devoured it! 

You can use any sort of chestnut you like: fresh, dried, frozen and of course even roasted leftover. In fact I used those we left from St. Martin's dinner, so long as they were still soft, just peel and they would be fine (if necessary, a few seconds in the microwave at high power always helps peeling :-).

Serving 4: 

300 g unpeeled chestnut 

1 chopped onion

20 g butter * 

homemade stock cube

fresh thyme 

salt/pepper 

vegetable stock and/or milk

* I used extra virgin olive oil

 

- If you decide for dried chestnuts, just rinse and soak them in warm water for 10 hours to soften them. Then drain and dry.
- Pour onion in a casserole with a little oil (I also added a little celery finely chopped), then add a dash of water at a time to sauté on low heat for about 10 minutes, until it becomes almost transparent, stirring occasionally.
- Combine the chestnuts. Season with salt or add homemade stock cube, cover with plenty of milk or vegetable broth (I decided for half of each): when up to the boil,  lower the flame and cook with the lid until the chestnuts are tender, adding more milkbroth / if necessary (about an hour, an hour and a half, and with heat diffuser if possible).
- Reduce to cream in a blender and let stand 10 minutes.  Garnish with fresh thyme and boiled chestnut, and serve immediately, with croutons if you like.

The soup is also nice if served cold. If sweetened with sugar, it becomes a dessert (but I haven't time to try, not a spoon left :-).

This recipe is my personal entry to WHB # 360

hosted  by Lynne from Cafe Lynnylu for English edition.

Thanks again to Haalo who manages greatfully all events,
to Bri for Italian edition.
Thanks again to Kalyn for her successfull idea!
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