Chestnut soup with hazelnut oil recipe (soupe de marrons a l'huile de noisette)
- Cuisine: French
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
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.
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.
Displaying 10 of 470 French Restaurants.
|2.||Morning Star Estate||Mt Eliza|
|3.||Breizoz French Creperies||Williamstown|
|5.||Le Provencal||South Hobart|
|7.||Arc of Iris||Margaret River|
|8.||The Loose Box||Mundaring|
|9.||Petaluma's Bridgewater Mill||Bridgewater|
|10.||Penfolds Magill Estate Restaurant||Magill|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Pickling is a common preservation technique. Start by gently boiling a brine of water, vinegar and salt. Pour this into a sterilised jar with preferred vegetables, such as cucumbers. For an extra kick, add garlic, horseradish and whole dill stems. Seal the jar and leave for several weeks to ferment.
Cinnamon or Cassia Bark is harvested from the bark of the cinnamon tree. Cinnamon is much finer than cassia.