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Chestnut & cauliflower soup

I first had chestnut soup at Cafe Angelina at Galeries Lafayette in Paris some years ago. I still remember how l actually closed my eyes to savour the creamy, airy bowl of deliciousness.

As l happened to come across a vacuum pack of chestnuts on a recent trip to the supermarket, l decided it was time to try making something similar at home. I didn’t have any recipe, just an intuition. But l decided to take notes, just in case it would work out. And it did!

So here is the recipe for you to enjoy as well. This creamy and delicious autumn soup is quick and easy to make. Let’s get started!

For 2-3 servings you’ll need:

  • 1 small onion
  • A small head of cauliflower
  • 100g cooked & peeled chestnuts
  • 1 dl full fat milk
  • 1/2 dl creme fraiche
  • 2-3 dl water
  • 1 veggie stock cube
  • A pinch of ground nutmeg
  • Salt, olive oil and butter
  • Parmesan cheese

Heat the oven to 200c. Cut the rinsed cauliflower in chunks, place them in an oven dish and sprinkle with olive oil. Roast the cauliflower in the oven until it starts to have brown, roasted marks.

In the mean while chop the onion in small pieces. Melt a small lump of butter in a casserole (big enough to fit the whole soup in) and add about 2 tbs of olive oil. Add the onion and let cook for about 8-10min in medium heat, stirring occasionally.

Remove the cauliflower from the oven and pour it over the onions, mixing it all in. After a couple of minutes add the milk, 2dl of water, veggie stock cube and nutmeg. Bring to boil and allow to boil in low heat for a few minutes.

To make the Parmesan cracker: Place a sheet of baking paper on an oven tray. Grate some Parmesan cheese into small piles on the tray (about 1 tbs worth of cheese per cracker). Makes as many piles as you wish. Bake in 185c for a few minutes, until the cheese has melted and bubbled into lacy crackers. Remove the tray from the oven and let the crackers become solid as they cool down in room temperature.

Chop the chestnuts into chunks (leave a couple for decoration) and add them to the soup. Boild for another couple of minutes.

Remove the soup from the stove. With a hand mixer start blending the soup. Add water if needed. Try to blend the soup really well to get a silky consistency. Add the creme fraiche and continue to blend until the soup is really smooth and silky.

Season with salt and decorate with chestnuts & Parmesan crackers. Enjoy with a piece of good bread.

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