Chestnut soup with chia seeds



Revealing a tender heart under its shell, the chestnut, accompanied by butternut squash, delights us. 

Ingredients (6 people)
  •     1 kg chestnuts
  •     1 onion
  •     1 tbsp olive oil
  •     1 l chicken stock
  •     1 star of badiane (star anise)
  •     Salt, pepper
  •     400g butternut squash
  •     30 cl whole cream
  •     1 tbsp hazelnut oil
  •     2 tbsp chia seeds

Preparation (40 min)

  1. Preheat the oven to 200oC (th. 6-7) with a twig of water. Incice each chestnut around the clear area. Spread them out on the baking sheet and bake for 25 to 30 minutes. Stir several times.
  2.     Peel the roasted chestnuts and crush a few for serving. Peel and slice the onion. Brown in a large saucepan with 1 tbsp of olive oil, then add the broth. When boiling, add the chestnuts and the badiane.
  3.     Cut the flesh of the squash into pieces. Steam them for 15 minutes, then add them to the broth with 20 cl of cream. Remove the badiane and simmer for 15 minutes.
  4.     Mix everything with hazelnut oil. Add half the chia seeds and mix.
  5.     Cover and cook for 5 minutes before pouring the velvety into the bowls.
  6.     Add a drizzle of cream, a few shards of roasted chestnuts and a pinch of chia seeds.

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