Chestnut Soup
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I'd never heard of chestnut soup until I happened to mention in my language class last month that I had a chestnut tree and suddenly the Hungarian and Bulgarian girls were raving about it. So I came home, researched it and gave it a go. Strangely, it tastes almost like a really exotic cream of mushroom or similar - it definitely has that interesting foresty flavour. So I'm uploading my (extremely simple) recipe here so that next autumn, when I inevitably can't find the recipe online again, this will jog my memory. And for anyone that happens upon this - give it a try, it's lovely!
Course
Starter
Cuisine 
Ingredients
- 500 g fresh chestnuts
- 2 chicken or vegetable stock cubes
- 2 potatoes about 200g, peeled and grated
- A bunch of thyme
To serve
- 60 g cream approximately
- Freshly ground black pepper or nutmeg
Instructions
- Boil the chestnuts in unsalted water for half an hour.
- Skin them once they are cool enough to handle.
- Add 1.25 litres stock, chestnuts, grated potato and herbs.
- Simmer for about 25 mins, until chestnuts are softened.
- Blend with cream and season.