#chestnutsoup

A rich and creamy soup made with tender chestnuts, perfect for a cozy evening meal. This French-inspired dish is hearty and full of flavor.

Ingredients: 500g chestnuts, peeled and cooked. 1 onion, chopped. 2 cloves garlic, minced. 1 medium potato, diced. 1 liter vegetable broth. 1/2 cup heavy cream. Salt and pepper to taste. 2 tablespoons olive oil. Fresh thyme for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add diced potato and cooked chestnuts, cook for another 5 minutes. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender. Using an immersion blender, blend the soup until smooth. Stir in heavy cream, salt, and pepper. Simmer for another 5 minutes. Serve hot, garnished with fresh thyme. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Modern Greek Christmas Chestnut Soup is a comforting and flavorful dish perfect for the holiday season. The combination of earthy chestnuts, aromatic herbs, and vegetables creates a rich and hearty soup that will warm you from the inside out. It's easy to make and can be enjoyed as a starter or a light meal.

Ingredients: 500g chestnuts, peeled. 1 onion, chopped. 2 cloves garlic, minced. 2 celery stalks, chopped. 2 carrots, chopped. 1 potato, peeled and diced. 1 liter vegetable broth. 1/2 cup dry white wine. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup Greek yogurt optional, for garnish. Fresh parsley, chopped for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the carrots, onion, garlic, and celery. It will take about 5 minutes of sauting until the vegetables are soft. Potato cubes, chestnuts, thyme, and rosemary should all be added. Go on and cook for two more minutes. Add the white wine and let it cook down for two to three minutes. Set the pot on low heat and add the vegetable broth. Put the lid on and cook for 30 to 35 minutes, or until the chestnuts are soft. Take the soup off the heat and let it cool down a bit. With a blender, blend the soup until it is smooth. Put it back in the pot and heat it up if you need to. Add pepper and salt to taste. If you want, you can serve it hot with a dollop of Greek yogurt and chopped fresh parsley on top.

Prep Time: 20 minutes

Cook Time: 40 minutes