Ingredients :
• 1/2 tin (1 lb) of "purée de marrons nature Clément Faugier" (chestnut purée)
• 1 thin slice of streaky bacon cut into dice
• walnut of butter
• 2 carrots
• the white of 2 leeks
• 2 potatoes
• 1 bay leaf
• 2 cloves
• 4 breakfast cups of water
• salt, pepper
|
Vegetable soup with chestnuts
Preparation:
• Put the butter and the diced bacon into a thick saucepan or casserole and let the bacon fry for a few minutes.
• Then add the carrots, potatoes, and leeks, cut into small pieces, the bay leaf, and the cloves.
• Stew for 5 minutes.
• Add the very hot water, bring to the boil, and let the mixture boil for 35 minutes.
• Remove the bay leaf and cloves.
• Mash up the vegetables carefully.
• Mix the creamy liquid thus obtained with 1/2 tin of "purée de marrons nature Clément Faugier" (chestnut purée).
• Add salt and pepper and simmer over a low heat for 10 minutes.
• Bind with an egg yolk, and serve with small pieces of bread fried in butter.
© Clément Faugier
All rights reserved
Used by Cooking2000 with Clément Faugier's permission
Chemin du Logis du Roy, Privas, France
|
The book you need...
Your menu
Starters
Salads
Fishes
Meats
Main courses
Vegetables
Desserts
Cocktails
Sauces
|
Serving
Preparation
Cooking