Chestnut and Vegetables Soup
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: First Course
Cuisine/ Κουζίνα: International
- 300 gr. / 11 oz. peeled boiled chestnuts
- 100 gr. / 4 oz. butternut squash cut in squared pieces
- 1 carrot peeled and chopped
- 1 onion, chopped
- 1 celery stick chopped
- 1 to 1,2 lt / 2 to 2.5 pints vegetable or chicken stock depending how thick or runny you want your soup
- Salt and pepper
- ½ tsp thyme
- 2 tbsp olive oil
- 100 gr. / 4 oz. bacon
- 400 gr. / 14 oz. potatoes, cut in small cubes in the size of a crouton
- In a glass bowl throw the butternut squash and pour some water.
- Place in microwave and boil in high temperature for about 10 minutes or until it is soft but not mushy.
- In a deep pot add the chestnuts, butternut squash, carrot, onion, celery, stock, salt pepper and thyme and bring to boil.
- Lower heat and simmer for about 45 minutes or until carrots and celery are soft.
- Five minutes before you turn off the fire, pour the two tbsp. of olive oil.
- In the meantime prepare the bacon and potato croutons.
- Cut the bacon in squared pieces and place them in a nonstick pan in medium/high heat until they become crispy.
- In another pot add olive oil or vegetable oil and fry the potatoes for a few minutes until they are golden brown and ready.
- When soup is ready remove from fire and let it stay for 5 to 10 minutes.
- Divide the soup in two and pour it in your blender.
- Blend until everything is mashed.
- Serve in bowls throwing on top the bacon tidbits and the potato croutons.
- For a spicier version because I know many of you are fiery lovers you can add freshly ground pepper on top of it.
- Serve warm with freshly baked bread.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/chestnut-and-vegetables-soup/
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