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Jeanne Strang

Le Potage d’Aquitaine

Cream of chestnut soup

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Goose Fat & Garlic: Country Recipes from South-West France
Goose Fat & Garlic

By Jeanne Strang

Published 1991

  • About

Ingredients

  • 500 g (1 lb) chestnuts
  • 1 medium-sized onion, chopped

Method

Peel the chestnuts, using whichever method suits you best. Soften the onion, celery and garlic in the goose fat. Add the nuts, 1 litre (1¾ pt) of water, and some salt and pepper. Bring the soup slowl

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