Chestnut and Vegetables Soup
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: First Course
Cuisine/ Κουζίνα: International
Ingredients/ Συστατικά
  • 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
Instructions/ Εκτέλεση
  1. In a glass bowl throw the butternut squash and pour some water.
  2. Place in microwave and boil in high temperature for about 10 minutes or until it is soft but not mushy.
  3. In a deep pot add the chestnuts, butternut squash, carrot, onion, celery, stock, salt pepper and thyme and bring to boil.
  4. Lower heat and simmer for about 45 minutes or until carrots and celery are soft.
  5. Five minutes before you turn off the fire, pour the two tbsp. of olive oil.
  6. In the meantime prepare the bacon and potato croutons.
  7. Cut the bacon in squared pieces and place them in a nonstick pan in medium/high heat until they become crispy.
  8. In another pot add olive oil or vegetable oil and fry the potatoes for a few minutes until they are golden brown and ready.
  9. When soup is ready remove from fire and let it stay for 5 to 10 minutes.
  10. Divide the soup in two and pour it in your blender.
  11. Blend until everything is mashed.
  12. Serve in bowls throwing on top the bacon tidbits and the potato croutons.
  13. For a spicier version because I know many of you are fiery lovers you can add freshly ground pepper on top of it.
  14. Serve warm with freshly baked bread.
Recipe by Culinary Flavors at