Chestnut Broth
Broths • French
Description
Chestnut broth is a warm and comforting dish, perfect for chilly days. It combines the rich, nutty flavor of roasted chestnuts with aromatic herbs and spices, creating a delightful meal that is both nourishing and satisfying. This recipe can be served as a starter at a cozy dinner or as a light lunch, enjoyed alongside a fresh salad or crusty bread.
Ingredients
- Peeled chestnuts 1½ kg
- Onion 2 heads
- Garlic 1 clove
- Vinegar essence 1 tablespoon
- Vegetable Oil 1 tablespoon
- Pork fat 1 piece
- Pork Neck 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
Make a crosswise incision on the blunt side of each chestnut. Arrange the chestnuts on a baking tray and place it in an oven preheated to 390°F for twenty minutes. Remove and peel off the skin.
Step 2
Place one whole onion, a clove of garlic, a piece of pork fat, and a pork ear (or another cut of pork, such as a shoulder or ribs) into a pot. Fill with water, bring to a boil, and simmer for about an hour. Then add the chestnuts and cook for another hour.
Step 3
Finely chop the remaining onion and sauté it in vegetable oil until translucent. Add a splash of vinegar and stir. Incorporate the onion into the broth.
Step 4
Pour the broth into a bowl that is half-filled with thinly sliced pieces of bread, and serve. The remaining pork with boiled chestnuts can be enjoyed as a second course.
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