I love this soup! For me it's a perfect autumn dish (in particular given that we have some huge chestnut trees in our backyard). The combination of the earthy taste of the Chestnuts, the mildness of the cream and the sharpness of the cognac is heavenly. An additional plus is the short preparation time.
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Ingredients:
300gr pre-cooked chestnuts
1 small onion
1 tbs butter
500ml vegetable stock
2-4 tbs Cognac
3 tbs cream
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Preparation:
1. Chop the onion finely and fry it gently in the butter. After about 5 mins the onion should be soft and you can add the chestnuts (I simply crumble them in using my hands - no need to get fancy about this). Fry the chestnuts for a few minutes, then add the stock and leave to simmer for 10 minutes.
2. Once the time is up, take the pot off the stove and puree everything using a mixer. Add the cream, cognac, salt and pepper and bring to the boil briefly. In case the soup is still too thick, add some more water or stock.
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