Cherish this time of the year with the delicious 'Chestnut'.
This delightful little gem tastes superb roasted; it is surprisingly sweet with a texture similar to a roasted potato making it perfect for warm wintery soups!
Love Amie x
The Recipe - Chestnut soup with thyme and rosemary
The Ingredients
1kg chestnuts, scored across the top (ask for easy peel chestnuts in season May-June)
1 teaspoon vegetable oil
2 eshallots, finely chopped
2 garlic cloves, crushed
4 rashers bacon, rind removed, diced
8 cups (2 liters) chicken stock
1 Tablespoon Rosemary or thyme
Salt & pepper to season
The Fun
· Pre-heat oven to 200 C for fifteen minutes. Place the baking sheet onto a baking tray.
· Place chestnuts onto baking sheet.
· Cook for 30 minutes or until skins start to come away from the chestnut flesh. Peel chestnuts immediately whilst still warm, discard the skins & set aside.
· Heat oil in the stock pot over medium heat.
· Place eschallots, garlic & bacon into pot.
· Cook for 3 minutes, stirring constantly.
· Add chestnuts, chicken stock & herbs; simmer for 30 minutes.
· Remove from heat, set aside to cool & puree until smooth.
· Season to taste.
· Ladle soup into serving bowls; serve with a dollop of crème fraiche & snipped chives and
Chefs Tips
Indulge in a European extravagance; Rug up and step out doors this winter; Roast chestnuts on your BBQ saviour on the grill plate of your BBQ for 30 minutes or until skins are blackened, using a clean kitchen towel, peel skins immediately.
Enjoy warm!
1 comment:
This is a seriously yummy soup. It was exactly what two girls needed to make them feel they were eating like queens......even if they did have a $1.70 between them.
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