Warm Chestnut Soup with Garlic Breadcrumbs
By Fayza Riad • February 2, 2017
I tried the chestnut soup in London back in 2013 and ever since then I wanted to prepare it myself and I just did this winter. It turned out super warm and yummy.
The original recipe ingredients includes cream, I used skimmed milk instead and it still turned out creamy since chestnuts are already somewhat fatty. You can also use your choice of nut milk.
To prepare/cook the chestnuts for using – there several ways – check this link: http://www.wikihow.com/Cook-Chestnuts
Once the chestnuts are cooked this soup takes less than 15 minutes.
- 1 small onion (minced) - بصلة
- 2 cup chestnuts (boiled or roasted)
- 2 tablespoon olive oil - زيت زيتون
- 2 cup chicken broth/stock - مرقة دجاج
- 2 cup skimmed milk - لبن منزوع الدسم
- For the breadcrumbs:
- 4 tablespoon olive oil (or 2 tablespoons butter, divided) - زيت زيتون
- 1 handful breadcrumbs - بقسماط
- 1 garlic (minced) - ثوم
- 1 teaspoon oregano (freshly chopped) - أوريجانو/ زعتر
Step by step
- In a medium soup pot, heat 2 tablespoons olive oil and fry minced onion until translucent (about 7-8 minutes.)
- Add chestnuts, chicken broth, milk and bring it to a boil. Season with salt and pepper.
- Use a handheld mixer or transfer your soup to a food processor and pulse until it is completely creamed.
- For the breadcrumbs, heat olive oil in a medium pan, then add minced garlic, breadcrumbs and fresh oregano. Stir for a couple of minutes on low heat to combine.
- Serve breadcrumbs next to the warm soup and enjoy!
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