Soupe de châtaignes du Périgord

Name: Soupe de châtaignes du Périgord
Total time: 50 min
Yield: Serves 4
Cuisine: Périgord
Ingredients: 500 g (1 lb 2 oz) cooked, peeled chestnuts (vacuum-packed or jarred); 1 leek (150 g / 5 oz), thinly sliced; 1 yellow onion (100 g / 3½ oz), chopped; 1 L (1 qt) chicken stock; 100 ml (scant ½ cup) thick crème fraîche; 2 tablespoons duck fat; 1 pinch of grated nutmeg; 1 pinch of freshly ground pepper

Périgord chestnut soup

⏱ 50 minServes 4Easy290 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 g (18 oz)cooked, peeled chestnutsvacuum-packed or jarred
1leek150 g / 5 oz), thinly sliced
1yellow onion100 g / 3½ oz), chopped
1L (1 qt) chicken stock
100 ml (½ cup)thick crème fraîche
2 tbspduck fat
1 pinchgrated nutmeg
1 pinchfreshly ground pepper

500 g (18 oz) cooked, peeled chestnuts vacuum-packed or jarred
1 leek 150 g / 5 oz), thinly sliced
1 yellow onion 100 g / 3½ oz), chopped
1 L (1 qt) chicken stock
100 ml (½ cup) thick crème fraîche
2 tbsp duck fat
1 pinch grated nutmeg
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large heavy-bottomed saucepan (22 cm / 9 in)

1 immersion blender

1 ladle (100 ml / scant ½ cup)

03 — Method

Melt the duck fat over low heat and sweat the leek and onion for 5 minutes until translucent.
Add the chestnuts, keeping about 10 for garnish, and stir for 2 minutes.
Add the hot stock, bring to a simmer and cook, covered, for 25 minutes until the chestnuts crush easily.
Blend with an immersion blender for at least 2 minutes until perfectly smooth.
Stir in the crème fraîche and nutmeg, thin with a little stock if needed and reheat for 3 minutes without boiling.
Crumble the reserved chestnuts, toast for 2 minutes in a dry skillet and scatter over each bowl with a grind of pepper.