Soupe de châtaignes ardéchoise

Name: Soupe de châtaignes ardéchoise
Total time: 60 min
Yield: Serves 4
Cuisine: Ardèche
Ingredients: 500 g (18 oz) peeled fresh chestnuts; 1.5 L (1½ qt) chicken stock; 200 g (7 oz) smoked pork belly; 3 yellow onions, thinly sliced; 300 ml (1¼ cups) thick crème fraîche; 30 g (1 oz) unsalted butter; 1 bouquet garni (thyme, bay leaf); 1 pinch of grated nutmeg

Creamy Ardèche chestnut soup

⏱ 60 minServes 4Easy380 kcal

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

01 — Ingredients4 servings

500 g (18 oz)peeled fresh chestnuts
1.5 L (6¼ cups)chicken stock
200 g (7 oz)smoked pork belly
3yellow onions, thinly sliced
300 ml (1¼ cups)thick crème fraîche
30 g (1 oz)unsalted butter
1bouquet garnithyme, bay leaf
1 pinchgrated nutmeg

500 g (18 oz) peeled fresh chestnuts
1.5 L (6¼ cups) chicken stock
200 g (7 oz) smoked pork belly
3 yellow onions, thinly sliced
300 ml (1¼ cups) thick crème fraîche
30 g (1 oz) unsalted butter
1 bouquet garni thyme, bay leaf
1 pinch grated nutmeg

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 food processor or blender

1 fine sieve for the soup

1 sharp paring knife

1 cutting board

1 medium stainless-steel ladle

1 sturdy wooden spoon

6 deep bowls for serving

03 — Method

Cook the sliced onions and cubed pork belly in the saucepan for 8 minutes.
Add the chestnuts and cook for 5 minutes to coat in the fat.
Add stock to cover and the bouquet garni and cook covered over low heat for 30 minutes.
The chestnuts should be very soft so they blend perfectly smooth.
Remove the pork and bouquet garni and blend until creamy.
Strain through a fine sieve for a silky texture.
Stir in the crème fraîche, butter and nutmeg, adjust the seasoning and serve in hot bowls.