Method

Whole peeled chestnuts are available vacuum packed, saving a good deal of time on peeling, plus they are already tender, needing little cooking. Their flavor, however, cannot match that of fresh chestnuts. You will need about 12 ounces/330 g peeled chestnuts.

Make the soup as for Nouzillards au Lait, but add only half of the chestnuts to the broth. Simmer them for 10 minutes and then crush them with a fork against the sides of the pan. Add the remaining chestnuts with the boiled milk and continue simmering until the soup is well flavored, 5 to 10 minutes more.

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