This is a sort of recipe for what I consider the Best Soup ever. Just in time for Thanksgiving. Pretty great for Christmas or any other festive occasion you can think of. It can be made vegan as well.
1 can 15 ounces of Puree De Marron (pureed Chestnuts)- 1 to 2 quarts of good chicken or (vegetarian) stock well seasoned to your taste
- Fresh Garlic cloves (also to taste) I like a lot
- Sea salt (to taste)
- Fresh Organic Heavy cream or a thick coconut milk like Native Forest
You place about half a quart of your stock into a vita mix or other good blender and slowly add the chestnut puree until smooth. You add the fresh garlic to your taste…or bit more than that if you intend to thin the soup with more stock and continue to blend some people like a touch of cayenne pepper as well for a bit of a kick. You can add more stock as the thickness of the soup must be to your preference. add cup of coconut milk or cream and add your spices till the flavor is good for you. Heat and enjoy. This is great sipped from a hot mug on a cold day or evening as well. I can just imagine it around a fireplace. Delicious.
Some people like to garnish the soup with a swirl of coconut cream, heavy cream. whipped cream, creme fraiche and or drizzle of maple syrup. Enjoy. If you are not sure about the above instructions you can call me at 1-718-788-8783. Have a happy thanksgiving.
Makes about 4 servings
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