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Chestnut Foam Soup with Flaxseed Crackers
2026 June 12
Ingredients
- 50 g leek
- 250 g cooked chestnuts
- ½ tsp turmeric
- 2 bay leaves
- 1 pinch asafoetida with fenugreek
- 120 ml cream
- a little lemon juice and zest
- a little parsley and leek greens
- 1 small tart apple
- ½ tsp ground coriander
- ¼ tsp ground ginger
- 1 pinch of allspice
- 800 ml vegetable stock
- salt, pepper
- 1 tbsp Ghee
How to make chestnut foam soup
Cut the leek and apple into small cubes. Heat the ghee in a saucepan. Sauté the leek, apple and spices until softened. Add the chestnuts and pour in the vegetable stock. Simmer the soup for 20 minutes, remove the bay leaves, then blend until smooth. Season with salt, pepper, lemon juice and a little grated lemon zest.
Whip the cream until semi-firm, setting aside 4 tbsp for garnish, then gently fold the remaining cream into the soup. Pour the soup into bowls or deep plates. Top with a dollop of whipped cream and garnish with finely chopped parsley and leek greens.
