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Kestane Çorbası | Turkish Chestnut Soup with Mint-Chili Butter
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40 min
Quick
Knuspr-Küche
Kestane Çorbası ist eine samtig-cremige türkische Kastaniensuppe aus der Palastküche: Zart-nussige Maronen werden mit milder Lauchbasis und cremigen Kartoffeln harmonisch püriert und mit zischend heißer Minz-Chili-Butter sowie gerösteten Maronenstücken serviert.
Preparation method
Preparation
Roughly chop the precooked chestnuts, setting aside about 2 tablespoons for garnish later. Peel the potatoes and cut them into approx. 1.5 cm cubes. Trim the leek, wash thoroughly, and cut into thin rings. Peel and finely chop the onion and garlic cloves.
Cooking the soup & blending until velvety
Heat 30 ml of extra virgin olive oil in a large pot over medium heat. Add the chopped onion, leek, and garlic, and sauté gently for 3 to 4 minutes until translucent, without letting them brown.
Add the diced potatoes and most of the chestnuts (approx. 350 g) to the pot and sauté for 2 minutes while stirring. Pour in 900 ml of hot vegetable broth and bring to a boil.
Chef's tip
For an even creamier touch, you can stir 2 to 3 tablespoons of Greek yogurt or a splash of cream until smooth at the end and fold it into the hot soup.
In traditional Turkish palace cuisine, chestnut soup is often rounded off with a pinch of cinnamon or ground cloves, which pairs exquisitely with the delicate sweetness of the chestnut.
Ingredients
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