Sopa De Castanyes Andorrana (andorran Chestnut Soup)
Sopa de Castanyes Andorrana, or Andorran Chestnut Soup, is a traditional dish from the small mountainous country of Andorra. This hearty and flavorful soup is perfect for warming up during the chilly winter months.
Ingredients
- 500g chestnuts, peeled
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 liter vegetable broth
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the diced carrots and celery to the pot, and cook for a few minutes until they begin to soften.
- Add the peeled chestnuts, vegetable broth, bay leaf, and thyme to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
- Once the chestnuts are tender, remove the bay leaf and use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste, and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pot Immersion blender
Tools
Cutting board Knife Wooden spoon
Serving suggestions
Sopa de Castanyes Andorrana is best served with a crusty bread or a side salad.
Tips & tricks
To make peeling chestnuts easier, make a small incision in the shell before roasting them in the oven.
Cost
$15