Yields 6 portions. Tested 31-Jan-26 very nice.
1/2 kilo chestnut
4 TBS olive oil
1 medium onion diced
1 medium potato (already boiled)
1/2 ts white pepper
1 bay leaf
1/4 ts nutmeg
salt to taste
700 ml water
1 cube magie chicken
First, we make an X-shaped cut on each chestnut, then place them in salted boiling water and let them boil for about 30–40 minutes, until they become tender inside.
Once cooked, while they are still hot, we immediately place them under cold water and peel them.
⚠️ If you let the chestnuts cool before peeling, peeling them will become very difficult.
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Soup preparation:
In a pot, add a little olive oil and a small onion finely diced.
Cook over low heat until it gently caramelizes, without burning or becoming crispy.
Add:
The peeled chestnuts
One medium boiled potato
½ teaspoon white pepper
One bay leaf
Salt to taste
A very light pinch of nutmeg
A little chicken stock
Let the mixture boil for a few minutes, then remove the bay leaf.
Next, add about 700 ml of chicken stock, then blend all the ingredients until smooth and creamy.
Finally (optional but more delicious):
Add a little fresh cream
And a small piece of butter for a richer flavor
If the soup is too thick, add a little water or stock until the desired consistency is reached.
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Toasted bread (pain de mie) on the side:
Cut toast bread into cubes or long slices,
Add olive oil + salt + pepper,
Then bake in the oven for a few minutes.
✨ It’s even tastier when cut into long slices.
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