Monday, October 30, 2006

Chestnut Soup

This is an amazingly simple and delicious soup:

Fry some onions in olive oil until translucent. Add water and a vegetable stock cube, and a can of chestnut puree, puré de marrons. Simmer for 30 minutes, adjust the seasoning, add fresh parsley and puree with a mini masher.

A proper starter for an autumnal meal!

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