Chestnut soup with hazelnut oil recipe (soupe de marrons a l'huile de noisette)

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  • Cuisine: French

Ingredients

1 kg chestnuts, dried or fresh (see note below)
150g carrot, grated
150g celery, grated
150g onions, finely diced
4 potatoes, peeled and quartered
1 clove garlic, crushed
½ litre chicken stock
1 cup milk
3 tbsp hazelnut oil
Bay leaves
Fresh thyme

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Preparation

In a large pot, place a knob of butter. Add carrot, celery, onions and hazelnut oil, sauté until softened.

Once vegetables are soft, add chestnuts.

Pour chicken stock and milk into the pot, adding the quartered potatoes. Bring to a boil and simmer gently for 1 hour.

Using a hand blender, puree the soup. Pass the mixture through a strainer.

To serve
Serve with a little drizzle of hazelnut oil over the top of the soup with a piece of oven toasted bread.

Note: If using dried chestnuts, soak in hot water for one hour prior to use.

 

If you enjoyed this Chestnut soup with hazelnut oil recipe (soupe de marrons a l'huile de noisette) then browse more French recipes, soup recipes and our most popular hainanese chicken rice recipe.

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Spices

Use dried spices quickly and discard after a few weeks. Chef Peter Kuruvita says you can't make a good curry with ancient spices and believes many Australians have dried spices older than their children!

Glossary

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Hazelnut

A hard-shelled nut with an oval or round kernel, high in dietary fibre. Either used whole, grated or ground to flavour savoury and sweet dishes.

 
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