This is the soup we ate on Christmas Eve, made by my cousin Nicole who had lived most of her life in Paris (France) and moved back to Lebanon recently. One taste of that soup and I knew I would make it that week, it is that heavenly.
Read interesting stuff on chestnuts. Apparently North America had over 4 billion chestnut trees last century and they were all wiped out by a fungus. Now most chestnuts are imported from Italy or China or Korea.
Chestnuts are much lower in fat than all other nuts, including almonds; chestnuts contain vitamin C, no gluten, no cholesterol and almost no fat.
If you search a bit, you’ll find imported chestnut flour and you can use it to bake cakes or cookies, if you want to avoid gluten.
Here is Nicole‘s recipe for the best soup I had in 2012.
- 2 lbs of chestnuts (I used canned chestnuts, peeled)
- 1 white onion or 4 shallots
- 1/4 cup of olive oil
- 1 cup of dry white wine
- 1 cup of whipping cream
- 3 cloves of garlic
- salt, pepper, dash of nutmeg
- Bouillon cube (veal, chicken) or homemade chicken or veal broth
- Heat the oil and fry the onion or shallots till golden; drop the drained chestnuts in the pot and pour the wine and let it simmer for 3 minutes. Add 6 cups of broth or water and the bouillon cube and simmer the soup for 40 minutes. Purée in a blender and place back in the pot; add the whipping cream and the spices and simmer for a few minutes longer; taste, adjust seasoning and serve.
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