Seresta Of those who are willing to eat even in August with 50 degrees in the shade??
That will force you to stock up on frozen or vacuum-packed chestnuts for fear of running out and not being able to do?
I discovered this thanks to the sweet cream on coquinaria Savita.
basic ingredients: lentils and chestnuts!
GOOD! I like lentils and chestnuts so I love them (remember the cabbage sausage and chestnuts posted long ago ??)!!!
is now an almost fixed at my house!
I invite you to do it, you'll love it!
SOUP LENTILS E CHESTNUT
recipe Savita
Ingredients 200 gr. lentils (excellent quality)
200 gr. raw frozen chestnuts (those are also fine vacuum)
2 onions (I used shallots) 2 cloves garlic
1 ½ liters of water (start with 1 liter and see if it needed more water)
2 bouillon cubes Plant
3 sprigs thyme 2 bay leaves
1 tablespoon of sour cream (I do not put)
extra virgin olive oil salt, pepper
1 teaspoon of honey or molasses or cassonade (not set)
Peel and chop the onion , ditto with the garlic . Heat oil and saute garlic and onion until transparent.
Add water, nuts, lentils, well washed, herbs and, if necessary, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the chestnuts (frozen ones do not require thawing), and cook another 20 minutes.
Taste and adjust the seasoning. Now you can add a hint of sweet (I preferred not to do so). Pour the soup in the robot or use the blender and blend for a few seconds. Must remain pieces of chestnut.
Pour the soup in the pot where it has been cooked, add the sour cream and stir over low heat until the cream is completely mixed. Alternatively, the cream can be served over steaming hot soup in each bowl.
DIVINE!
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