Le Potage d’Aquitaine

Cream of chestnut soup

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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 ( pt) of water, and some salt and pepper. Bring the soup slowl