INGREDIENTS:
1 Tsp unsalted butter
2 dozens chestnuts boiled and skinned (about 14 oz.)
1 can low fat low sodium chicken broth
1/2 small onion chopped
1 bouquet garni (parsley, thyme and 1 bay leaf tied together)
scant 1/2 cup cream
Serve 2
PREPARATION:
1. In a large soup pot or dutch oven, melt the butter oved medium heat. Add the chopped onion and cook, stirring, until it is translucent. Watch carefully, you don't want the onions to brown.
2. Add the chestnuts, bouquet garni and chicken broth. Lower the heat slightly and cook for about 30 minutes (pic 2)
3. Working in batches, purée the soup in a blender (pic 3). Return the purée to the pot and stir in the cream.(pic 4)
To serve:
Ladle the soup into 2 warm soup bowls. Place a cooked chestnuts (or slice) on top as garnish (pic 5,6)
Les astuces des chefs:
1. Before you purée the soup, remove 4 of the chestnuts to use as a garnish. Or slice one
crosswise into thin slices and use the slices.
2. Whip some cream with a little salt and place a tablespoon in the center of the soup.
3. Sprinkle a few parsley leaves in the center of the soup and drizzle with a little bit of walnut oil.
4. Fry or microwave some bacon and place a slice of bacon on top of each portion and serve hot.
5. Serve this soup cappuccino-style in small cups topped with foamy milk steamed using my espresso machine and a sprinkling of freshly grated nutmeg (I like this one, will have to try it!)
