Chestnut soup with tapioca pearls

1/2 pound/ 230 g whole, peeled and cooked chestnuts (for the soup)

1/4 cup/ 60 g cooked peeled chestnuts (chopped, to sprinkle on soup)

3 cups/ 750 ml chicken stock (or vegetable)

2 tbsp unsalted butter

1/2 tsp ground nutmeg

1 onion (sliced)

3 tbsp of small tapioca pearls

Salt & pepper for seasoning

Crème fraîche for serving (1 tbsp per bowl)

A small handful of finely chopped parsley

In a large pot, melt the butter on a medium heat and fry the onions

for 2 minutes. Add the chestnuts, continue frying for 1 minute, then

add stock, nutmeg, salt and pepper. Bring to a soft boil and turn down

the heat, cover and simmer for 20 minutes. Let the soup cool slightly,

then transfer to a food processor to smooth all the ingredients into a

velvety soup. Return to pot, add the tapioca and cook for 15 minutes

on a low heat (or until the tapioca becomes translucent). Serve in

individual bowls with a teaspoon of chopped chesnuts, a big spoon of

crème fraîche and parsley.

#chestnut #soup #sop #tapioca