Chestnut soup with prawns

Chestnuts are very nourishing and this recipe is a meal in itself: serve it for instance with green salad and finish with a light dairy product.

Ingredients (serves 4):

  • One 400g jar of chestnuts
  • 600ml milk
  • 200ml light cream
  • 1 cube of chicken stock
  • 6 prawns


  • Cook the chestnuts for 20 minutes in 1/2 litre of chicken-stock.
  • Take them out and drain, then put into a hot mixture of 300ml milk and 200ml of cream.
  • Cook for another 10 minutes.
  • Put everything into the blender and adjust the thickness with the remaining milk.
  • Peel the prawns, cut them into small pieces and fry them for a few minutes in the pan. Add the prawns to the soup.

Replace the chicken stock with a handful of frozen herbs for a fresher taste (Parsley and coriander).

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