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Chestnut cream

Soups55 minutes4 people300 calories
1/52/53/54/55/5 (28 votes)
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By Mayra Fernandez Joglar

Chestnut cream-thermorecetas

Have you already organized your Christmas menu? I imagine so, although if not, don't worry. In Thermorecetas we have a heap de easy ideas like this chestnut cream. Simple, so as not to get complicated in the kitchen, and with a delicate flavor.

Before the chestnut was much more present in our diet than now. Recipes of all kinds were made from soups, main dishes or desserts with this ingredient. It is nutritious and inexpensive, which is why it was very popular among humble families. Little by little the potato was gaining ground to such an extent that nowadays it is rare cook with chestnuts.

At home we have recovered some recipes and I have to say that we love their sweet taste. It also combines very well with both meats and vegetables creating really surprising dishes. Not to mention the desserts, their flour or simply alone.

As I mentioned before, chestnut cream is very simple to do. It can be done in advance and have it ready for our Christmas Eve dinner or Christmas lunch. You will only have to sauté some mushrooms, some cooked chestnuts or simply chop some walnuts to enhance its rustic flavor that will remind us of autumn walks through our forests.

Chestnut cream

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An ideal recipe to recover the most traditional ingredients.

  • Mayra Fernandez Joglar
  • Recipe type: soups
  • Calories: 300
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

To cook the chestnuts:

  • 400 g of good quality chestnuts
  • 600 g of water
  • 2 anise stars

For the rest of the cream:

  • 100 g onion
  • 1 medium leek
  • 25 g olive oil
  • 100 g of mushrooms
  • 300 g of cooked chestnuts
  • 100 g of chestnut cooking water
  • 650 g of vegetable broth
  • 100 g of vegetable cream
  • Salt and pepper

For decoration:

  • 1 mushroom
  • 2 cooked chestnuts

Preparation

  1. To start with, we will make a cut in the chestnuts. We wash them well and put them in the glass together with the anise stars. We cover them with water and cook them by programming 22 minutes, varoma temperature, spoon speed, turn to the left, with the beaker on.

  2. After the time, we pour the contents into a bowl.

  3. Then, without washing the glass, we put the peeled onion and the clean leek. We bite during 3 seconds, speed 5. We lower the pieces towards the blades. Add the oil and fry for 10 minutes, 100º, speed 1.

  4. Meanwhile, we take the time to peel the chestnuts. They peel much better when they are hot, so I recommend you take them carefully out of the water. I take them out of the bowl with a spoon and I peel them, they burn a little but this makes it quicker and easier.

  5. When we finish peeling the chestnuts, we filter the water and reserve it for later.

  6. Meanwhile, we continue with the recipe, to which we add the clean and quartered mushrooms. We program 5 minutes, 100º, speed 1.

  7. Next, we add the peeled chestnuts, reserving a couple for decoration. Pour in the filtered water to cook the chestnuts and the vegetable broth. We cook for 15 minutes, 100º, speed 1.

  8. We crush during 1 minute, speed 9.

  9. We pour the cream and adjust the salt and pepper. We program 2 minutes, 80º, speed 2.

  10. When serving, we distribute the hot content in bowls or deep plates. We decorate each plate with sauteed pieces of mushroom and cooked chestnut.

More information - Christmas recipe booklet for Thermomix

Adapt this recipe to your Thermomix model


Discover other recipes of: Christmas, Soups and creams, Vegans

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  1.   Encarnacion Figueras Castaño said
    ago 4 years

    Hello. This recipe can be made with pilongas chestnuts? Thanks.

    Reply to Encarnación Figueras Castaño
    1.    Mayra Fernandez Joglar said
      ago 4 years

      Hello Encarnacion:
      Yes, it can be made with pilongas chestnuts but you have to bear in mind that since these types of chestnuts are dehydrated, it will take you longer to get them soft. So in point 1 you will have to put more time and, perhaps, more water.
      Regards!!

      Reply to Mayra Fernández Joglar
  2.   Karen said
    ago 3 years

    Great recipe for autumn, it is another way to take advantage of chestnuts, so rich at this time.

    Reply to Karen
    1.    Mayra Fernandez Joglar said
      ago 3 years

      Glad you like the recipe.

      At home we also grind the chestnut and the recipes are very good and nutritious.

      Greetings!

      Reply to Mayra Fernández Joglar