A comforting, light and highly aromatic cream soup for cold days, ideal as a starter or a light dinner.
One of those simple recipes that works beautifully in seasonal cooking and lets a humble ingredient shine with real elegance.
Warm a little milk and dissolve the chestnut flour into it gradually to avoid lumps. Getting an even base is key to the final texture.
Add the mild stock and let it cook over very low heat, stirring constantly. The cream will gradually thicken without losing its lightness.
Finish with a touch of nutmeg and adjust the texture before serving. You can top it with some crumbled chestnuts.
Medium
