Silky Chestnut Soup 法式板栗浓汤
A seasonal and traditional French dish offering a taste of autumn
Equipment
- 1 6-8" sauce pan
- 1 10-12" frying pan (with a lid)
- 1 Blender
Ingredients
- 12-16 oz unshelled chestnut
- 0.5 medium onion
- 2 clove garlic
- 1.5 tbsp butter
- 0.5 tsp salt
- 1 oz whole milk
- 4 cups chicken stock
Instructions
- Use a pair of scissors to score the chestnuts
- Add water to the sauce pan, and heat it to boil on the stove at high heat
- Add the scored chestnuts to the boiling water, and let it boil for 2-3 minutes
- While boiling the chestnuts, put the frying pan onto stove, and heat up the pan
- Pour out the water completely. Transfer the chestnuts to the frying pan, and cover it with a lid. Let the chestnuts roast for 60-90 seconds
- Peel the chestnuts while they are still warm
- There might be some chestnuts that are hard to peel. Simply remove the shell by using a knife to peel the skin
- Mince the garlic and onion
- Add the butter to the sauce pan, and place it onto the stove. Turn the heat to medium. Once the butter is molten, add garlic and onion
- Sautee the garlic and onion for 2-3 minutes. Add the peeled chestnut and the chicken stock. Heat to boil, put the lid on, and let it simmer for 15-20 mins. Season with salt
- Cool down the pan with a cold water bath. Transfer the mixture to the blender. Mix for about 20-30 seconds at high speed
- Pour to serving bowls, add the milk, and warm it in the microwave
- Add some decoration
Video
Notes
- Removing the chestnut shell and skin is never easy for me. It seems the type of chestnut is pretty critical. Most of time this process works well, but sometimes I have to use a knife to peel the skin after removing the shell.
- I use whole milk instead of heavy cream.
- I don't have a hand mixer (immersion blender). Thus, I used a regular blender. If you like the soup to be very silk and smooth, mix for 60-90 seconds. The issue is that the soup could be very thick.