Chestnut velouté soup

Крем супа от кестени1 1024x685 Chestnut velouté soup

Chestnut velouté soup


1 jar of chestnuts, oven roasted and peeled

1 large carrot

1 teaspoon dried onion, garlic, parsley, celery and parsnip

1 pinch of turmeric

1-2 tablespoons date syrup (or maple syrup)

50 ml of liquid cream (from cow’s milk)

Black pepper and salt

Butter to taste


Bring between 1 and 1 ½ liters of water to a boil in a deep pan. Add the vegetables, coarsly cut and the chestnuts. Season the broth with the dried spices, salt and pepper. Cover and let the soup simmer for 20 minutes, until the carrots are cooked. Soften the soup with a cube of butter, a dash of date syrup and cream. Off the heat, mix together until smooth texture.

Serve the chestnut velouté soup hot, decorated with some whole chestnuts.

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