I made this chestnut soup last year on Christmas Eve as part of a nine-course tasting. The recipe is from Mireille Guiliano, author of the book French Women Don’t Get Fat.
1 pound of chestnuts
2-3 cups of vegetable or beef broth
1/2 cup of heavy cream
2 tablespoons of crème fraîche
dark chocolate for garnish, 60% to 70% cacao
salt and pepper
I prepared it using a jar of chestnuts which helped the whole process take less time. If they are natural cook them for about 50 minutes with two cups of broth, add more if necessary. When they are soft, blend them while adding the broth and the cream. Heat again for a few minutes until it simmers. Add salt and pepper to taste. Serve individually with a touch of crème fraîche and chocolate curls. A dish that does not go unnoticed, and gives an exciting opening to what is yet to come.