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Chestnut soup

My very first chestnut soup. Yes !

Preparation time 50 minutes


  • 900 g boiled chestnuts
  • 2 1/2 chicken bouillon
  • few sprigs of purslane
  • 1 onion
  • olive oil
  • Madeira wine or Cognac


  • 2 slices wholemeal bread; rice bread 4 celiacs
  • olive oil
  • golden powder


Cut the chestnuts into chunks and chop an onion. Fruit both with olive oil in a pan. Extinguish with a dash of brandy and put under in chicken. Let cook a few minutes more. Season with pepper.

Pour everything into a blender and grind into a soup.

Cut the bread into small cubes and fry in a pan with olive oil. Drain on a paper towel. Mix the croutons if desired with some golden powder.

Dress the soup in a deep plate or bowl. Finish with a few sprigs of purslane and bread croutons.

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