Last week my friend Matt Miller brought me a bowl of chestnut soup. I’d never had chestnut anything before, but let me tell you, this soup was amazing. I gleefully slurped it down for lunch and asked him if he’d share his recipe with Omavore readers. He agreed.
Here’s his tips: Last year, I found chestnut meat already shelled. That was the way to go. I thought the scoring was worse this year.
Some of the nuts got hard after they were roasted. Not sure if that just happens, or if I did something wrong, so I discarded those. I also didn’t strain the soup but I did purée it well. Oh, and I put in a lot more salt than they said.
The soup was creamy, rich and delicious, and the bits of crisp prosciutto added subtle crunch and a salty bite.
Thanks for sharing, Matt, and bon appetite.
Chestnut Soup with Crisp Prosciutto, via the Bitten Word.
Photo by Matt Miller.