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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?
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
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.
Photography and Styling by Yossi and Malky Levine
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