Provencal Chestnut Soup with Corn Kernels

Fredy Buri Chestnuts Creative

-Petra Holzapfel Remove the peel from the onion and the garlic cloves and chop them finely. Remove the bracts and whiskers from the sweet corn cob. Cut the cob in half diagonally and place the cut side on the surface, cut the kernels from the cob with a sharp kitchen knife. Steam the grains for a few minutes.

Sauté the onions and garlic in olive oil. Add the chestnuts, pour the vegetable soup and bring to boil. Season the soup with herb salt, pepper and nutmeg (freshly grated), simmer gently at low temperature until the chestnuts are soft. Remove half of the chestnuts and set aside. Grind the soup.

Bring the soup to a boil with the cream. Heat the chestnuts and the corn kernels in the soup. Season with the ginger. Season with salt and pepper if necessary.

Serve the soup in hot plates. Drizzle a few drops of olive oil over the top.

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