Chestnut soup - creme de marrons aux champignons et au lard croquant with Chef Nguyen Thi Thanh Uyen from Hoa Sua Restaurant
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Chestnut soup makes an appearance on Hoa Sua’s Christmas seasonal menu. The soup is especially suitable for a starter when dining out on a chilly night in Ha Noi.
Chef Nguyen Thi Thanh Uyen
Ingredients: to serve 4
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300g peeled chestnuts
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100g thinly sliced onions
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800ml beef/pork/chicken stock
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100ml cream
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100g mushrooms
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100g bacon
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4 slices of bread
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50g butter
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10g chopped parsley
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A pinch of salt and black pepper
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Preparation:
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Fry onions with butter in a saucepan. When onions emit a smell, add chestnuts and stock. Simmer until chestnuts become tender.
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Leave mixture to cool, then mix in blender.
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Bring mixture to boil, add salt and pepper.
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Switch off cooker. Add cream then pour into four soup bowls.
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Fry mushrooms in another saucepan. Divide them into four portions. Top with parsley and pepper.
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Serve hot with bread and bacon.
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Chestnut soup is served from December 22 to 25 at Hoa Sua Restaurant, 28A Ha Hoi, Ha Noi. Call (04) 942 4448 for reservations
