Chestnut-Mushroom-Soup © 2013 Anni. All rights reserved.

The Chestnut Hunt

Jewels:
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?

Liz:
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
  • thyme
  • salt
  • pepper
  • 2 tablespoons of cream fresh
 
Dice onion, fry in butter, add chestnuts, add broth. Cut mushrooms, add to soup (put a few on the side to use as garnish). Let boil for 5-10mins. In the meantime fry mushrooms in pan with some oil or butter. Puree the soup and add salt and pepper if needed. You can also add a splash of cream, which I did because I like creamy soups. Garnish with thyme and cream fresh. Done! 
Kastaniensuppe mit Pilzen und Thymian1 Zwiebel
1 El Butter
400 g Kastanien (vakuumverpackt)
500 ml Gemüsebrühe
eine Handvoll Champions
Thymian
Salz
Pfeffer
2 El Creme fraiche

Die 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.

 

 

3 Comments

  1. Oh I looove chestnut soup! Agree with Liz, the precooked chestnuts make it a snap to make. Try it with some fried prosciutto to top it off…. yum. Oh, and for Christmas we had a chestnut mousse for dessert, flavored with tonka beans. So funny they don’t seem to be readily available in Brooklyn, Jewels!

    Found you guys through the guest post on Jeannie’s blog today – off to look around yours a bit more…

  2. Chestnut soup…Very interesting ! Never heard of it before. Thanks for the lovely recipe. And the jaw-dropping photos, Oh my !

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