30 mins
Chestnut Soup with Migas
Recipe by Graham
Chestnut Soup with Migas is a posh way of saying Chestnut Soup with Crunchy Bread Crumbs! I love chestnuts and we are lucky when we are in France to have easy access to them all the time. This Chestnut soup is equally as good in summer as in winter and is quick and simple to make
Cheesy Spinach and Penne Bake 
Chicken 65 Ingredients for Chestnut Soup with Migas
Currently displaying quantities in US Imperial Measurements
How to Cook Chestnut Soup with Migas
- Peel and finely slice the shallots. Heat a pan over a low heat and add about a tablespoon of olive oil. Add the shallots and cook gently for about 8-10 minutes until soft and then add the chestnuts. Season well, with salt and freshly ground black pepper and pour the stock over the top. Bring to the boil then turn down to a simmer and cook for about 10 minutes to soften the chestnuts and reduce the stock.
- Blend the soup in a processor adding it a bit at a time until your get a fairly thick, soupy consistency. Stir in the cream, check the seasoning and keep warm.
- For the Migas, roughly crush the garlic (unpeeled) and add to a frying pan with several tablespoons of olive oil. Add the breadcrumbs and thyme and fry over a medium heat until the crumbs are golden brown. Season to taste, drain well on absorbent kitchen paper and remove the thyme and garlic.
- Divide the soup between bowls and the sprinkle the Migas on top. Serve with a little extra thyme.
GRAHAM'S HOT TIP:
If you have duck or goose fat available, use this instead of olive oil to cook the Migas. It will add a much nicer flavour.
Reviews of Chestnut Soup with Migas
| December 16 2014 This is one of my all-time favorite soup recipes. The subtle complexity and fine texture keep me coming back. It's actually a great accompaniment to Thanksgiving leftover turkey sandwiches! RayH (5 reviews) |
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