When Rivi told us about his chestnut soup, we knew it had to be printed for our readers. It’s different and delicious. Need we say more?
Chestnut Soup with Lamb Croutons
- Cooking and Prep: 1.5 h
- Serves: 6
Prepare the Chestnut Soup
Heat oil in a large pot over a low flame.
Saute onions until golden. Add potatoes and let cook for 10 to 15 minutes. Add chestnuts and cashews and cook for another five minutes.
Add garlic, salt, and pepper along with eight and a half cups water and cook for an hour.
Let cool, then blend. Serve with lamb croutons (recipe follows).
This soup can be made ahead of time and frozen or kept for up to two days in the fridge.
Be careful when adding the nuts. Cook for only five minutes before adding the water so they don’t burn.
Prepare the Lamb Croutons
Season lamb with black pepper, then cook in frying pan for five minutes over high heat. No oil is needed since the lamb has plenty of fat that will slowly render out.
Best made fresh.
Always taste your food for seasoning before serving. Spices from different brands and especially in different parts of the world may be stronger or more mild.
Lamb meat is very salty, so it’s not necessay to add any salt.
Photography and Styling by Yossi and Malky Levine