A classic autumn cream soup with a smooth texture and deep flavour, meant to be served piping hot on cold days.
A recipe that captures seasonal cooking perfectly: few ingredients, good heat and a truly comforting result.
Start with a roasted or very well caramelised onion to build a deep, sweet base. This base pairs beautifully with the chestnut.
Add the chestnut flour and the milk little by little, working the mixture calmly to get a stable, lump-free cream.
Blend, adjust the texture and serve immediately with a simple finish, such as a few drops of oil or mild herbs.
Medium
