Name: Chestnut Soup with Lamb Croutons
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 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; 1 and 1/3 pounds boneless lamb shoulder, cut into chunks; 1-2 teaspoons Pereg Pepper

Chestnut Soup with Lamb Croutons

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

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).

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:

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.

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.

Description:

Photography and Styling by Yossi and Malky Levine

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

Step 1 - 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).

Step 2 - 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.

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Chestnut Soup with Lamb Croutons

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Prepare the Chestnut Soup

Prepare the Lamb Croutons

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