Process the chestnuts with chopped onion, crushed

garlic, leeks, herbs and bouillon cubes  into the soup

machine. Strain the soup. Or, in an ordinary cauldron:

make soup from the ingredients in the classical way.

Mix and strain the soup.

Mix with cream. Pour the soup into small preheated jars. Finish with some Parmesan flakes and a tuft of flat leaf parsley. Sprinkle the surface with some ground nutmeg, if you like.

Chestnut Soup

cooked chestnuts

garlic

onion

leeks

salt & pepper

vegetable stock cubes

flat leaf parsley

Parmesan shavings

nutmeg

A Recipe Guide For The Amateur Chef Belgian Cuisine

Chestnut Soup

Process the chestnuts with chopped onion, crushed

garlic, leeks, herbs and bouillon cubes  into the soup

machine. Strain the soup. Or, in an ordinary cauldron:

make soup from the ingredients in the classical way.

Mix and strain the soup.

Mix with cream. Pour the soup into small preheated jars. Finish with some Parmesan flakes and a tuft of flat leaf parsley. Sprinkle the surface with some ground nutmeg, if you like.

cooked chestnuts

garlic

onion

leeks

salt & pepper

vegetable stock cubes

flat leaf parsley

Parmesan shavings

nutmeg

a recipe guide for the amateur chef Belgian Cuisine