Chestnut cream soup

Chestnuts are usually harvested in Autumn and can be stored for quite some time to be used as filling or side-dish during the winter festivities.

They contain no cholesterol or gluten and are low in calories compared to other nuts, which means that they do not add fats to an already heavy dish like a roast.
However, when you have bought chestnuts for Christmas and you still have some in the larder in late January, it is time to thing about a way of using it.

I made a soup and it turned out rather nice. I made the stock from Ariake sachets – one vegetable and one chicken.

Ingredients

• 500 grammes preserved chestnuts 
• 1.5 litres of stock
• 10 cl of fresh cream
• Pepper

Steps

1. Put the chestnuts in a pan with 1.5 litres of water and bring to the boil.
2. Add the stock sachets or cubes and cook for 30 minutes. Let it cool down.
3. Blend the mixture, add the cream and continue to blend into a velvety consistency.
4. Add pepper to taste.
5. Set aside and reheat for serving.