Recipe: Chestnut Soup

Name: Chestnut Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: Chestnut soup for 4 people:400 g (14 oz) of chestnuts; 1 leek white; 200 g (7 oz) of celeriac (1 piece cut from the bulb); 150 g (5.25 oz) of carrots; 1 crushed star anise; 60 g (2.1 oz) of butter; 20 cl (0.8 cup) of 30% liquid cream; salt and ground pepper

By chef patrick Asfaux 4.8/5 (6 reviews)

Prep 25 min

Cook 30 min

Total 55 min

Servings 4 serv.

Here is a very old recipe based on chestnuts from the Vivarais region and still enjoyed today

Ingredients for 4 servings

Adjust for

servings

Chestnut soup for 4 people:

400 g (14 oz) of chestnuts
1 leek white
200 g (7 oz) of celeriac (1 piece cut from the bulb)
150 g (5.25 oz) of carrots
1 crushed star anise
60 g (2.1 oz) of butter
20 cl (0.8 cup) of 30% liquid cream
salt and ground pepper

Step-by-step directions

1 Peel the chestnuts by scoring them, then bring salted water to a boil and plunge them for a few minutes until you can remove the thin skin that surrounds them.

2 Then cook in 2 liters (2.1 qt) of salted water by adding the crushed star anise.

3 Thinly slice your vegetables, then sweat them in a casserole with 30 g (1.1 oz) of butter gently covered for 5 minutes, then moisten with 75 cl (3.2 cups) of water, salt and pepper. Cook for 25 to 30 minutes at a gentle boil.

4 When the chestnuts are cooked (they crush under your fingers), drain them and pass them quickly through a vegetable mill with a fine grid and keep.

5 Your vegetable soup is cooked, place it off the heat then add the chestnut puree, blend while adding cream and butter.

6 Adjust the seasoning and serve this cream very hot, a real treat.
Vivarais is a region located between Loire and Rhône which includes among other things the department of Ardèche.
The term MARRON refers to a variety of CHESTNUT that produces less than 12% of partitioned fruits (the almond of the fruit is separated in two) conversely the name CHESTNUT refers to varieties producing more than 12% of partitioned fruits. Warning, do not confuse with the fruit of the horse chestnut tree which is not edible.
SCORE the chestnuts: with a sharp knife, make an incision on each chestnut along its entire circumference to facilitate peeling after cooking.