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Recipe by Rivi Bard

Chestnut Soup with Lamb Croutons

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Chestnut Soup with Lamb Croutons
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
1 Hour, 30 Minutes
Diets
- Gluten Free - No Refined Sugar

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?

Ingredients

Chestnut Soup

  • 5 tablespoons oil

  • 4 onions, sliced

  • 3 potatoes, cut into chunks

  • 1 pound (3 and 1/2 – 4 cups) chestnuts, cooked

  • 2 cups salted cashews

  • 3 cloves garlic

  • 1 tablespoon salt

  • 1/2 teaspoon Pereg Pepper

Lamb Croutons

  • 1 and 1/3 pounds boneless lamb shoulder, cut into chunks

  • 1-2 teaspoons Pereg Pepper

Directions

Prepare the Chestnut Soup

1.

Heat oil in a large pot over a low flame.

2.

Saute onions until golden. Add potatoes and let cook for 10 to 15 minutes. Add chestnuts and cashews and cook for another five minutes.

3.

Add garlic, salt, and pepper along with eight and a half cups water and cook for an hour.

4.

Let cool, then blend. Serve with lamb croutons (recipe follows).

Tips:

Be careful when adding the nuts. Cook for only five minutes before adding the water so they don’t burn.

Notes:

This soup can be made ahead of time and frozen or kept for up to two days in the fridge.

Prepare the Lamb Croutons

1.

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.

Tips:

Lamb meat is very salty, so it’s not necessay to add any salt.

Notes:

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.

Credits

Photography and Styling by Yossi and Malky Levine

Recipe tags

chestnut soup chestnuts croutons lamb Rivi Bard special occasion Succos Succot Sukkos
Chestnut Soup with Lamb Croutons

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