Friday, October 23, 2015

Chestnut velouté soup with star anise

What you need:

1 liter water
500g steamed and peeled chestnuts
2 cinnamon sticks
2 star anise (or 1/3 ts ground star anise)
1/2 ts ground coriander 
1 bay leaf
1 lovage leaf
60 ml tamari or 80 ml shoyu or salt to taste (the amounts of tamari and shoyu depend on the brand you use and on your personal preference for how much salt you want in it.)

Optional garnish: stir-fried wild mushrooms (e.g. chanterelles)

If you harvested the chestnuts yourself for the first time and don’t know how to prepare them, here is a link where you can find more information.

Add the steamed chestnuts, water and all the spices to a cooking pot and bring it to a boil. Cover the pot and reduce the fire to low heat. Let it simmer for about 15 minutes. Remove the bay leaf, cinnamon sticks and star anise and blend it all well until thoroughly smooth. Bring back the cinnamon sticks, bay leaf and star anise to the soup and let it all work in for (at least) ten more minutes, with the pan covered. Add tamari/shoyu or salt to taste. Warm it up again before serving.

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