Description
Recommended Equipment
- sharp knife
- cutting board
- medium pot
- immersion blender
- pan
Ingredients
Units Scale
SOUP
- 400 grams vacuum-packed chestnuts
- 1 shallot
- 1 tbsp olive oil
- 600 milliliters beef stock
- 200 milliliters heavy cream
- fresh thyme
- nutmeg, salt & pepper to taste
- 2 slices white toast bread
- 1 tbsp butter
- 1/2 tsp cinnamon
- 1/2 tsp chili flakes
- pinch of salt
Instructions
- Peel and dice the onion. Roughly chop the pre-cooked chestnuts and set both aside.
- Heat a medium pot over medium heat with a bit of olive oil, then sauté the onions until translucent. Next, add the chestnuts and let them cook for 3-4 minutes.
- Add the beef broth and cream to the pot, bring to a boil, then cover and let it simmer on low heat for about 20-30 minutes, until the chestnuts are soft.
- While the soup is cooking, heat a large pan over medium heat and melt the butter. Meanwhile, cut the toast into cubes. Add cinnamon, dried chili flakes and salt to the butter, stirring well. Add the toast cubes and toss so they’re evenly coated in the spiced butter. Cook for a few minutes until the cubes are crispy. Set aside.
- Add thyme to the soup and blend everything with an immersion blender until smooth. Season the soup with salt, pepper, nutmeg, and more thyme if needed.
- Ladle the soup into bowls, garnish with cream and leek oil, and top with the toasted croutons. Optionally, sprinkle with a bit more ground pepper and enjoy!
- Passive Time: 15 min
- Cook Time: 20 min
