LENTIL, CHESTNUT AND COGNAC SOUP
Easy, hearty and absolutely delicious vegan soup made with French lentil verte du Puy, chestnut and a bit of cognac!
Lentils and chestnut
Are you Looking for a potage which changes a little bit? This one with chestnut, lentil (from du Puy obviously), and cognac will do the trick! If you are a chestnut lover like I am, you will absolutely adore to savour the chestnut this way! It adds a “je ne sais quoi” really earthy, emphasized by the lentils. A lovely vegan soup which will become a classic I am sure on your table!
Chestnuts
Chestnuts are a delicious and versatile ingredient that can be used in a variety of dishes. They have a unique, slightly sweet, nutty note and a creamy texture that makes them perfect for soups and stews. One of the best ways to enjoy chestnuts is in a potage, or thick soup, made with lentils and cognac.
Lentils
Lentils are a great addition to this soup because they add a nice earthy flavour that complements the chestnuts perfectly. The lentils also provide a good source of protein and fibre, making this soup a satisfying and healthy meal. The best lentils to use for this recipe are the du Puy lentils, which are small and have a firm texture that holds up well in soups.
Cognac
Cognac is a type of brandy that is made from grapes and distilled in the Cognac region of France. It gives it a slight sweetness that balances out the earthy taste of the chestnuts and lentils. It’s important to note that if you are using cognac, you’ll want to use a high-quality one, as it will make a big difference in the final taste of your soup.
Overall, this Chestnut, Lentil, and Cognac Soup is delicious and unique that is sure to please any chestnut lover (like me). With its earthy and slightly sweet aroma, this soup is the perfect comfort food for cold winter days. So, next time you’re looking for a change of pace in your soup selection, give this recipe a try. You won’t be disappointed!
If you want some more treats with chestnut :
Indulge in these gorgeous recipes: apple with calvados and chestnut crumble or
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
LENTIL, CHESTNUT AND COGNAC SOUP
Ingredients
- 400 g chestnut in jar
- 150 g lentils vertes du Puy
- 200 g parsnip cut in half
- 1 onion cut in half
- 2 tbsp cognac
- 1 l boiling water
- 1 vegan stock
- olive oil
Instructions
- In a large saucepan, soften the onion in a little bit of oil for 2 minutes.
- Add the parsnip, lentils, chestnut, stock and water.
- Cover and simmer for 20 minutes.
- Once cooked, reduce the mixture in soup with your hand blender.
- Add the cognac and serve!
Potage de châtaigne, lentille et cognac
Pour 6 personnes
400 g de châtaignes en bocal
150 g de lentilles vertes du Puy
200 g de panais coupés en morceaux
1 oignon coupé en deux
2 cuil-à-soupe de cognac
1,5 litres d’eau bouillante
1 bouillon végétarien
Olive oil
Dans une grande casserole, faites revenir l’oignon dans un petit peu d’huile pendant 3 minutes.
Ajoutez les panais, les lentilles, les châtaignes, le bouillon et l’eau.
Couvrez et laissez mijoter pendant 20 minutes.
À la fin de la cuisson, réduisez la préparation en soupe à l’aide d’un mixeur plongeant.
Adjoignez-y le cognac. Remuez et servez!
