Hungary
Gesztenyekrémleves
Velvety chestnut cream soup with crispy bacon, thyme and a touch of nutmeg
50 min·4 servings
chestnut purée
Cooked sweet chestnuts passed to a smooth paste, sold either unsweetened or sweetened with vanilla as a spread.
Chestnut purée comes in tins or jars from well-stocked supermarkets, delicatessens, French or Eastern European grocers and online shops, and is easier to find in autumn and winter. Check the label, because unsweetened purée and sweetened chestnut spread are not interchangeable.
Substitute:
Vacuum-packed cooked chestnuts can be blended with a little water or milk and pushed through a sieve, adding sugar and a little vanilla for the sweetened kind; the result is slightly coarser but tastes the same.
Used in · 1 recipe