In the cuisine of hell, the convicted peel chestnuts
The kitchen is full of pleasant and ungrateful tasks.
The distribution of each task to one side or another on the line depends a lot on each.
There are many people who do not like to cook, so calculate that they will consider horrible tasks that I adore. There is another one who likes to cook but a little, sometimes, or only when it is for others ... in short.
All this Ode to subjectivity goes to the fuck when we peel chestnuts.
Peeling chestnuts is a real ungrateful task.
For everyone equally. A why work. A torture, torture.
Do you know why I still peel chestnuts?
Because this chestnut soup is worth it.
Below I leave you an infallible method to never suffer more peeling chestnuts .
About this chestnut soup
It really is a dish worth trying. In my house it is one of those recipes that I repeat every fall. The chestnut soup has very soft taste and texture, with that particular leave that the dry fungi give.
It can be stored overnight, even freeze. You can also put a jet of milk cream (cream) when serving it, although I like it a lot as I tell you, dry chestnut soup, not chestnut cream.
Ingredients
For 3-4 portions
- About 20 chestnuts
- 2-3 dry fungi
- 1 green onion
- 1 wine jet
- 1 piece of butter (replace with oil if you do not eat dairy)
- 1 milk jet (optional)
- Parsley
- Salt, pepper and olive oil
Chestnut soup recipe
and perfect technique to peel chestnuts without suffering
1) The first thing is to make a huge meeting, family, friends or both. You can cook this , which is going very well when there are many people. In the desktop, when everyone is flattering your food, you will take out a pot with boiled chestnuts for 10 minutes in salt water. You will take them even with warm water and without the first shell, which you will have taken before and is not so cumbersome. Speech, you will say the phrase: I propose a game ...
2) Put the fungi in the wine.
3) Cut the green onion into small pieces and saute it in the butter.
4) To this we add the peeled and salt water. We boil a good time. How much? Until they are very tender when clicking them. Half an hour? 45 minutes? It depends on the age of the chestnut. It is important that it is tender when clicking it, but the chestnut soup will be tasty, but a little sandy.
5) When you see that the boil will be missing about 15 minutes, add the hydrated fungi. Season with pepper and rectify salt.
6) Remove from heat, add a couple of parsley leaves and go through the Minipimmer or blender until a very fine cream is. Add a jet of milk. You can also add milk cream. If you don't eat dairy, don't put anything on him.
7) PLEASE! You already have your chestnut soup. Serve and decorate with parsley and olive oil. Enjoy while new guests are thought for the next Pelacastañas meeting.
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This is the chestnut soup
I cry from how beautiful it is
The best trick: I buy them peeled and frozen
In Mercadona they sell cooked and peeled chestnut sachets
Paulina, is white or red wine used to soak fungi?
You don't know, what you agreed to my grandmother, who always brought us chestnuts, cooked them, peeled and inside. I hope to get to try this new way of eating chestnuts. Thanks for the memory. Greetings
Can it be done with chestnuts from Cajú? Thank you!!!
What a ricor! I tried the chestnut soup recently for the first time in a Frenchman, I think it had a thousand liters of cream. Here in Germany we have a spent them eating them, roasted or boiled, and when the second skin rebels it as and ready. As long as you have "hairs" (a bit bitter) everything is commanded.
I'm going to try your recipe <3
1 - The only chestnuts I have eaten are the ones that sell in Madrid in winter, roasted, that you are peeling and eating hot down the street. That is not difficult ... can't roasted?
2 - Photo that is after “I propose a game”: I swear I was looking at her for a long time and I don't understand it: Is it a Rorschach test? Tàpies picture?
I just bought a lot of chestnuts and I want to do this soup. Pelero ... It was not clear to me if I have to boil the Castilas Min without the first shell and there peel them and so if you continue with the recipe as you explain it. Or if, once I took the hard layer, I can already throw them like this, how are they "with the second shell", directly to the pot? Illuminate me, oh, Paulina!
Great recipe.
I would like to know: the chestnuts of Caju are the same?