I supposedly live in this city of infinite possibilities. Where you can get anything at all times. Chestnuts, however, don’t seem to be on that list. Or at least they apparently require a special code word at the supermarket. After going to two supermarkets and having asked about 6 store employees I was ready to give up on getting chestnuts. The last person I asked told me to follow him, he went to a door in the back of the store and told me to wait. A minute later he came back with a basket of chestnuts. I was flabbergasted. They told me that they don’t officially sell those because they were of questionable quality. Yet, they ended up charging me almost 8 Dollars for 3 handfull of those mysterious chestnuts. I cooked them for 30mins in boiling salt water and it turns out: Almost all of them were rotten on the inside. The few chestnuts that looked ok, I used for this soup. But what about you, Liz? Did you find chestnuts right away?
I had no problems at all finding vacuum-packed pre-cooked chestnuts. Our supermarket had tons of them! And not only was I fast in buying the chestnuts, it turned out that cooking the soup takes almost no time at all! I really have to remember this recipe if guests arrive unannounced and you don’t have much time to prepare a big dinner: Try this soup! It’s almost magic and tastes so good!
Chestnut Soup with Mushrooms and Thyme
- 1 onion
- 1 tablespoon butter
- 400g of chestnuts (precooked or fresh)
- 1/2 liter vegetable broth
- a handfull of mushrooms
- 2 tablespoons of cream fresh
1 El Butter
400 g Kastanien (vakuumverpackt)
500 ml Gemüsebrühe
eine Handvoll Champions
2 El Creme fraicheDie Zwiebel schälen und in kleine Würfel schneiden. Die Butter in einem Topf zerlassen und die Zwiebeln darin glasig dünsten. Kastanien und Brühe hinzufügen. Die Pilze kurz unter Wasser abbürsten und in Stücke schneiden. Einige Pilze für die Dekoration beiseite stellen. Die Pilze in den Topf geben und 5-10 Minuten köcheln lassen. Mit dem Stabmixer pürieren und mit Salz und Pfeffer abschmecken. Die restlichen Pilze kurz in Butter anbraten und mit der Creme fraiche und dem Thymian garnieren.