A comforting, creamy, flavour-packed soup, ideal for autumn and winter days. The natural sweetness of the chestnut pairs perfectly with the stock and spices.
A comforting, creamy, flavour-packed soup, ideal for autumn and winter days. The natural sweetness of the chestnut pairs perfectly with the stock and spices, creating an elegant, nourishing dish that will surprise your guests.
Set aside 3 to 5 chestnuts to use as a garnish for the dish.
Put the chestnuts in a pot with the chicken stock and a few aniseeds. Let it cook slowly, over low heat, for about two hours.
Once the cooking time is up, add the liquid cream and let it simmer for a few more minutes so all the flavours come together properly.
Remove the pot from the heat and let the mixture cool slightly. Once lukewarm, blend it until you get a very smooth, even texture.
Check the texture of the soup. If it's too thick, add a little more stock until you reach the desired consistency. Adjust the salt, add a drizzle of extra virgin olive oil and garnish with the reserved chestnuts.
Medium
