À Table: Soupe de Marrons




À Table: Soupe de Marrons au celeri, roquette et huile de coyurge truffee – Chestnut soup with truffled pumpkin seed oil and celeriac

The chestnuts sold by Catherine da Costa of Le Frutier de Montmatre, 32 rue Ramey 75018 Paris are sourced from the Ardeche, Dordogne and the Lot. When buying she says, choose those with a brilliant shiny shell, a clear sign that they are fresh and don’t forget to peel them!. Hers costs 9.95 euros a kilo.

Choose shiny fresh chestnuts  for this recipe (Credit Wikipedia)

Choose shiny fresh chestnuts for this recipe (Credit Wikipedia)

Preparation: 30 mins
Cooking time: 50 mins
Serves 4

Ingredients
The Chestnut  Soup:
Half a large onion
30g butter
50g celeriac
400g cleaned chestnuts
1 l poultry stock

1 petit suisse (Normandy) cheese
Coarse cooking salt
The truffled pumpkin seed oil:
4 tsp pumpkin seed oil
1 tablespoon finely chopped rocket
8g of grated truffle
table salt

The truffled pumpkin seed oil:
Six hours before starting mix the oil, the truffle and the rocket together, leave standing at room temperature for the flavours to infuse. 

The Chestnut Soup:
Reduce the chopped onion in butter add the chopped celeriac before gently sauteing over a medium heat for 10 mins. Add chestnuts let them simmer for a few seconds then add the stock and 75cl of water. bring mixture to boil and lightly salt. Let mixture cook for 30 min approximately. Remove from heat pour into a mixer, add the cheese and stir thoroughly for several minutes. Add more salt if needed.

Plating:
Pour into soup bowls, dribble some pumpkin seed oil on the surface and sprinkle with chopped rocket.

Bottle of German pumpkin seed oil  (Credit Wikipedia)

Bottle of German pumpkin seed oil (Credit Wikipedia)


Recipes
: Editorial Staff
editorial@french-news-online.com

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Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
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Vivienne Bolton

 

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