|
This soup is a classic of the Ardeche region and was developed by Christiane Brioude of Le Vivarais a Vals-les-Bains (now Hotel Helvi).
Cousina
800g frozen peeled chestnuts 1 litre chicken stock 600 ml cream ¼ tsp nutmeg 6 celery leaves salt pepper
Boil the chestnuts in the chicken stock, celery leaves and nutmeg until tender and stock has reduced by half. Puree in a food processor or vitamizer.
Add the cream to the puree and warm. Do not boil. Salt and pepper to taste.
Soup can be processed with a barmix to aerate before serving if desired.
|
