Chestnut soup with PIPERIKI

Tart with ERIKI

February 12, 2019

Baked Sweet Potatoes with spicy ERIKI sauce

February 12, 2019

Tart with ERIKI

February 12, 2019

Baked Sweet Potatoes with spicy ERIKI sauce

February 12, 2019

Chestnut soup with piperiki ARAKYNTHOS

seasoned with thyme

Ingredients

800 gr cooked chestnuts boiled
2-3 tbsp. extra virgin olive oil
2 onions, peeled and finely chopped
4 cloves of garlic, melted
2 thyme sprigs + a little extra for serving
600 ml chicken broth homemade or ready-made
100 ml cream
400 gr piperiki ARAKYNTHOS
• Salt, black freshly ground pepper

Time: 1 hour | Servings: 4 | Degree of Difficulty: Easy

Instructions

In a saucepan and at low temperature, heat 2 tbsp. oil. Add the onion, garlic and thyme, season and saute for 6'-8', until they are softened without being coloured.

Pour the chestnuts (hold 1 small handful for serving), mix well with a spatula and add the broth. Simmer for 10 '. Stir in the cream and let the ingredients boil. Puree the soup in the saucepan using a stick blender or a simple food processor, pass it through a fine sieve and pour in ARAKYNTHOS piperiki, stirring gently to homogenize.

Cut the remaining chestnuts into pieces and roast them in a non-stick pan without using fats, until crisp. Let them cool down a bit.

Heat the soup, serve it, garnish with chestnuts, pour some oil and decorate with a few fresh thyme leaves.

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