Chestnut and coffee soup
Give us your feedback!
Ingredients · Servings 4
- Ingredients
- 600g jar of chestnuts
- A few sprigs of fresh thyme
- 50 cl Milk
- 10 cl Heavy liquid cream
- 50 cl Vegetable stock
- 4 tablespoons hazelnut oil
- 2 tablespoons freeze-dried coffee
- Cell
- Pepper
Method · 35 min
- Pour the stock and milk into a saucepan, add 1 tablespoon of freeze-dried coffee and the chestnuts, then simmer for 15 minutes.
- Reserve 4 chestnuts for garnish, and blend the rest into a smooth soup with the cooking liquid. Season with salt and pepper, and set aside.
- Whisk the cream with the remaining coffee. Season with salt and pepper. Roughly chop the remaining chestnuts.
- Pour the soup into 4 bowls. Top with 2 tablespoons of whipped cream. Sprinkle with chestnut pieces. Drizzle with hazelnut oil and sprinkle with thyme before serving.
