As a starter, dish or dessert, the chestnut can accommodate all your preparations.
Grilled and served in a cone of paper, chestnuts warm winter walkers. Still grilled, at the end of the fireplace, they serve as a snack or aperitif. Boiled (with a vine leaf), still hot, they make an excellent dessert. The same, once cooled, will be an excellent snack.
But there are still many other ways to consume the so-called "poor man's bread", once the staple food of many provinces. For example, dried and ground into flour for pastries, jams, creams, stuffings and side dishes. It is found even in some craft beers.
But have you ever tasted the cousina? Typically Ardèche, Cousina or Bajana, in the Cevennes, is a delicious traditional and tasty soup. Here is one of the ways to prepare it.
Recipe for 6 to 8 people
1 kg of chestnuts
1 liter of chicken stock broth
6 celery leaves
Nutmeg
1 liter of liquid cream
Remove the first skin of the chestnuts then immerse them in boiling water. Once cooked, remove the second skin.
Transfer one third of the chestnuts to the grinder or blender and reserve the rest.
Boil for 30 minutes the broth with grated nutmeg, celery leaves and chopped chestnuts, salt and pepper to taste.
After 30 minutes add cream then 2/3 chestnuts.
Rectify the seasoning if necessary.
Let simmer for 1 hour and serve!
You can use chestnuts that you have vacuumed, bought in jars or dried (remember to rehydrate before cooking).
