A time for soup

February 1st, 2008 § 0 comments

Lately, I am craving for my bed, a lot of sleep and soup! Chicken soup, leek and curry soup, fennel soup, celeriac and spinach soup… I  just can’t get enough!

Not surprising you would say, with all those microbes and viruses running around lately: I am surrounded by running noses, low hoarse voices and feverish eyes… My dutchie and I didn’t make an exception to the rule and are both trying to cope the best we can.  At least one good thing to the story: for once, I manage to have him eat soup without (hardly) any complaints!

In case you too are having trouble to crawl out of bed, desperatly looking for yet another pack of tissues, while your nose has nothing more to envy to the nose of that clown you laughed so much about at the christmas circus, I’d thought I would share a bowl of my favourite chestnut soup with you! It’s heartwarming, smooth and velvety… and it doesn’t only work great for colds: with a few thin slices of foie gras or of smoked duck breast, it’s a great starter to a fancy winter dinner!

Velouté de chataignes

Chestnut cream soup
Velouté de chataignes

serves 6 pers.
prep: 15 min. cook: 25 min

500g steamed chestnuts (peeled),
900 ml chicken or turkey stock,

10cl liquid cream,
1 knob of butter,
1 small shallot, peeled and diced,
sea salt and pepper to taste,
Optional but so good: dices of fresh foie gras to garnish,

In a pan, sauteed half of the chestnuts with the knob of butter for 5 minuts. Lower the fire, add the remaining chestnuts, the shallot and cover with chicken bouillon and the liquid cream. Season to taste with sea salt and pepper. Bring to a boil, lower the heat and simmer covered for 20 to 25 minutes or until the chestnuts are soft. Leave to cool and mix until smooth using a blender (don’t add all the liquid at once so that you can adjust the texture to a velvety creamy soup). Before serving, warm up the soup on low heat. Serve the soup in individual bowls and for a real treat garnish with dices of fresh foie gras sprinkled with ‘fleur de sel’ and freshly crushed pepper.

Bon appétit!

Related Posts Plugin for WordPress, Blogger...

Tagged , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

What's this?

You are currently reading A time for soup at My Kitchen Diaries.


  • A taste of Morocco on Zonder Meer Magazine
    The best potato salad
    Beet and carrot soup
    Moroccan meatballs
    Farm chicken with asparagus, chervil and lemon
    Rhubarb and strawberry clafoutis
    Chocolate and almond truffles
    Spring vegetable terrine
    turnip tops & egg sunny side up
    Rhubarb and hazelnut tart
    Droolworthy - Balkan food
    Passion fruit Hearts
    Chicken Teriyaki
    Berbere vegetarian tajine
    Favorite Moroccan food drools and reads
    Crunchy hazelnut cookies
    Guinea fowl 'au pot'
    Christmas log with Lemon beldi and Hazelnut
    Wild mushrooms crostinis
    Apple Pear Crumble [Dairy Free]
    Spring tajine with veal, artichokes and green peas
    Smoked trout, papaya and cucumber salad
    Clementine and vanilla curd
    White Nectarine and Rosemary Clafoutis by MKD for Margriet
    Fresh pasta with fresh fava beans and farm egg
    Messing with Eton
    Sunny afternoon in Maastricht
    Rhubarb and almond Tartlet

    Leeks, butter and lemon
    Sunny side up, parsley pesto and wild mushroom sandwich
    Moroccan almond cookies

    Chocolate and cranberry cake [3]
    Celery and potato gratin
    Harira [1]

    Mango and Lime Clafoutis

    Slow cooked red cabbage and apple stew
    Winter Cake with candied fennel and orange zest
    Ombres et lumiere couleur Majorelle
    Monkfish wrapped in prosciutto on a bed of red wine risotto
    Charlotte aux poires et marrons
    Chocolate addiction
    Osso Bucco
    Pumpkin soup ‘façon Lapsang’
    Poached pear and cocolate fondant
    Slow-cooked lamb, dates and pomegranate
    Blueberry pancakes
    Garden pasta
    Mini raspberry/almond bites
    Vitamine shots
    Caramelised belgian endive and goat cheese tatin
    Ewrtensoep (2)