You are viewing a single comment's thread from:
RE: Creamy Roasted Chestnut & Potato Soup (Vegan) - FOOD PHOTO SHOOT
Delicious!!! Where I live there are many many chestnut trees and I love every recipe with chestnuts, so thanks to share it ^_^
Delicious!!! Where I live there are many many chestnut trees and I love every recipe with chestnuts, so thanks to share it ^_^
That's so wonderful @silviabeneforti! Enjoy!
Ingredients
2 tablespoons olive oil
6 cloves garlic, minced
1 medium onion, diced
2 medium apples, peeled and finely diced
4 stalks celery, finely chopped
1 pound (about 3 medium) red skin potatoes, washed and cut into cubes
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh sage leaves, roughly chopped
8 cups chicken or vegetable stock (use vegetable for vegan)
2/3 cup heavy cream or coconut cream (use coconut for vegan)
2 tablespoons flour (or arrowroot starch for gluten free)
2 cups shelled, roasted chestnuts (see this post for how to roast them)
Sea salt and freshly ground black pepper to taste
Instructions
In a large, wide-topped pot or dutch oven heat olive oil over medium high heat. Add the garlic, onion, celery, apples, potatoes, rosemary, and sage. Cook for 7 to 8 minutes, stirring very often, until the potatoes are just starting to soften. Pour in the stock, then cover pot with lid and bring to a boil.
Chop the chestnuts into small pieces and add to the pot when it starts to boil. Remove lid, reduce heat to medium low, and boil uncovered for about 20 minutes until the potatoes are very soft.
Whisk the cream and flour together in a small bowl or glass until smooth, then stir it into the soup.
Continue stirring continuously until the soup starts to thicken. Season to taste with salt and pepper then remove from heat and allow it to cool off just a little bit before serving.
Notes
If you'd like to make this a complete meal you could add some meat or beans depending on your preference. 🙂