Hello, a seasonal cream soup, a delight. A must of indulgence, combining the roundness of chestnuts, the sweetness of pumpkin, and the airy texture of whipped cream.
Bring 2 liters of salted water to a boil with a little salt and cook the chestnuts for 15 minutes with 2 sprigs of fennel. Drain and peel them.
Peel the squash and remove the seeds and fibers. Cut the flesh into cubes. Sauté the shallots in olive oil, then add the shelled chestnuts, squash cubes, and hazelnuts (reserve some for garnish). Let them brown for a few minutes, then add the vegetable broth and milk. Season with salt. Let simmer for 25 minutes. Blend to the desired consistency. Adjust the seasoning.
Blend until reaching the desired consistency. Adjust the seasoning.
To finish, serve warm with a tablespoon of lightly whipped thick cream and a drizzle of hazelnut oil. Season with salt if necessary and add pepper (always at the end of cooking). Add some crushed hazelnuts.
0 servings
8
TH 
EN