Chestnut Soup
Description
Chestnuts are typically enjoyed as a roasted or boiled snack during autumn, but they can also be served as a warm, tasty soup during the Christmas season.
Chestnut soup is quick and easy to prepare, perfect for a hearty, flavorful meal made with ingredients commonly found in every kitchen.
In this version, toasted bread cubes add a crunchy texture to the soup.
Follow this recipe to create a special and comforting dish.
Ingredients
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- Dried chestnuts 500 g
- Partially skimmed lactose-free UHT milk 400 ml
- Arborea Lactose-free butter 20 g
- Lentils 250 g
- Bread 300 g
- Water 1000 ml
- Salt q.b.
- Extra virgin olive oil 10 ml
- Bay leaves 3
- Rosemary 1
Instructions
- 1 Soak the dried chestnuts in water the night before preparing the recipe.
- 2 Drain the chestnuts and boil them for 30 minutes in a pot with the milk, bay leaves, rosemary, and salt. Cook until the chestnuts are soft, adding more milk if the liquid reduces too much.
- 3 Meanwhile, cook the lentils in a pot with lightly salted water and a bay leaf for about 40 minutes.
- 4 Once the chestnuts are cooked, add a knob of butter and use an immersion blender to create a creamy texture.
- 5 Toast the bread, cut into cubes, in the oven at 180°C (356°F) or in a pan until golden brown.<br>
- 6 Serve the chestnut soup topped with lentils and toasted bread cubes. Finish with a drizzle of extra virgin olive oil if desired.
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Arborea menus
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