Tomato cream soup with a hint of roasted chestnuts

I have a few culinary favorites, without which I cant imagine autumn season. One of them are edible chestnuts. I love it in any form – whether in the food, baked in the oven, or even in the form of flour 馃檪

In addition to the unique taste, they comprise 聽potassium, magnesium and calcium minerals important for the body, and a large dose of vitamin C. They are a great source of carbohydrates for athletes and provide energy for active people.

Is it worth o enrich the menu? 馃檪 Today, we add them to a tomato cream soup

Tomato cream soup with a hint of roasted chestnuts

  • 1 table spoon of olive oil
  • 1 medium onion
  • 3聽 garlic cloves
  • 6 cups of diced tomatoes (around. 1,5 kg)
  • 1 handful of sprouts
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of basil,oregano and thyme
  • 1 tablespoon of聽 tamari sauce ( optional)
  • few roasted chestnuts

Blanch tomatoes in hot water. Finely chop the onion and garlic and fry them in a pan. Add chopped tomatoes and spices. Cook for 聽approx. 25 minutes, then blend it and add seasoning.
Place in a serving bowl, add sprouts and crushed chestnuts.


9 January 2017 / No Comments

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