Chestnut soup

Chestnut soup

Soup
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Preparation time
20min
Serving(s)
2

Preparation time: 20 minutes & cooking time. Difficulty: 2/5. For servings: 4 for starter / 2 for main course. 

Ingredients:

200
ml water
200
g potatoes, finely diced
375
g unsweetened chestnut purée
200
g pears, diced
1
onion, medium-sized, diced
1
garlic clove, finely chopped
75
ml soy cream
1
pear for garnish
*
Guérande sea salt
*
Freshly ground black pepper
1
tablespoon white wine or white balsamic vinegar
*
Olive oil

Bring water to the boil and add first the potatoes, and then 10 minutes later add the chestnut purée and diced pears. Cook for a further 10 minutes, the potatoes should be soft/cooked.

In a frying pan, fry the onion and garlic, and then add the soy cream to soak up all the juices in the pan.

Blend all the ingredients and adjust the seasoning to taste. If your soup is too thick, simply add a little water and bring to the boil again.

For the pear crisps: Slice the pear very thinly, place the slices on a sheet of baking parchment and bake at 170°C, fan-assisted, for about 20 minutes, turning the slices over every 5 minutes.

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