KACHEN #28 (Autumn 2021) English Edition

SEASONAL RECIPES
CHESTNUT SOUP
Serves 6 15 minutes 20 minutes
› 1 small onion
› 3 tbsp fresh thyme leaves
› 500 g vacuum-packed chestnuts
› 40 g butter
› 600 ml chicken stock
› 160 g cream (33%)
› Possibly some milk (3,5%)
› Sea salt
› Freshly ground pepper
from the mill
› Piment d’Espelette
› 2 tbsp olive oil
› 1 large apple, cored and
finely diced
1 Peel and finely dice the onion. Finely dice the chestnuts,
too. Set aside 4 tablespoons of the chestnuts and
1 tablespoon of the thyme leaves.
2 Heat the butter in a cast-iron pan and sauté the diced
onion, chestnuts and thyme leaves. Simmer over a
gentle heat for five minutes. Deglaze with the chicken
stock and cream and simmer for 15 minutes, covered,
over a low heat.
3 Purée the soup with a hand blender. If it is too thick,
blend in a little milk with the hand blender, bring
to the boil again and season with salt, pepper and
piment d’Espelette.
4 Sauté the chestnuts, thyme leaves and apple cubes
briefly in the olive oil and season with salt and piment
d’Espelette.
5 Blend the chestnut soup again, pour into warmed
plates and garnish with the chestnut and apple
mixture and a small sprig of thyme.
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RECIPES
PHOTOS
Heike Meyers
Ramunas Astrauskas
KACHEN No.28 | AUTUMN 21