Plus vegan crème fraîche and bacon from skinny pasta
Not every day a soup of such perfection comes out of my kitchen laboratory! Incredibly delicious and beautiful!
Since I had never tasted Chestnut Soup, I was curious to see what was all the fuss. A quick internet search turned up a recipe on the well-known Epicurious website that immediately caught my attention.
So I rolled up my sleeves and started with the veganizing job: I sauteed onions, carrots, and celery in a little olive oil, added water, chestnuts, and seasoning, and cooked for about half an hour. Next, I added almond milk and ground it in a stick blender.
I served it with vegan crème fraîche that I made from coconut milk (quick and easy recipe coming soon), crispy bacon from skinny pasta (recipe attached), and chopped chives. I sprinkled a little nutmeg and chili flakes, tasted it, and my eyes lit up.
It turns out that the combination of the chestnuts with the vegetables creates a perfect synergy of both new and familiar tastes.
Enjoy, and let me know how it turned out 🌰🌰😋❣️
- 2-3 Tablespoon olive oil
- ½ cup onion, chopped
- 1 A small leek, white and light green parts only, thinly sliced
- 1 carrot, sliced
- 1 celery stick thinly sliced
- 5 cup water
- 2 tsp organic vegetable powder optional
- 10 stems parsley, leaves only
- 400 gram chestnuts ready to eat four packages in vacuum
- salt and pepper by taste
- pinch ground cloves optional
- ½-¾ cup unsweetened almond milk
For Serving
- Vegan crème fraîche*, vegan bacon from skinny pasta (recipe attached), chopped chives, grated nutmeg, chili flakes
Skinny Pasta Bacon
- 1 pack Skinny pasta in the form of penne noodles – or fettuccine , drained of liquids
- 3 Tablespoon soy sauce
- 2 Tablespoon olive oil
- 2 Tablespoon maple syrup
- ½ tsp black pepper
- ½ tsp onion powder
- 1 tsp smoked paprika
- 1 tsp liquid smoke
- ½ Tablespoon nutritional yeast flakes
- Heat oil in a pot, add onion, leek, carrot, celery, and sauté until the onion becomes translucent.
- Add water, vegetable powder, chestnuts, parsley, salt, black pepper, and ground cloves. Bring to a boil, lower the heat, partially cover, and cook for 30 minutes until the vegetables soften. Meanwhile, make the vegan bacon (recipe below).
- Add almond milk and mix well; Taste and adjust seasoning if necessary; Remove from heat.
- Grind the soup with a stick blender (while the soup is still in the pot).
For Serving
- Pour into soup bowls, add a dollop of vegan crème fraîche*, vegan bacon, and chopped chives, and sprinkle with ground nutmeg and ground chili to taste.
Bacon from Skinny Pasta in Air Fryer
- Mix well all the marinade ingredients in a bowl.
- Add the skinny pasta and mix well.
- Heat the Air Fryer for 10 minutes at 200 degrees Celsius (392 F). Arrange the pasta in the air fryer, and drizzle the rest of the marinade over it. Close and fry for about ten minutes. After five minutes, mix with tongs. Continue frying for a few more moments until you get the desired crispiness. Fettuccine noodles will take a shorter time because they are thinner.
- If you want extra crispy bacon, start making the bacon several hours in advance: switch to the dehydrate program and activate for a few hours, until you get the desired level of crispness.
- The chestnut soup is based on the excellent recipe from the Epicurious website
- A recipe for an excellent and easy-to-make vegan crème fraîche will be published soon.
- You can also make the bacon in the oven: heat the oven to 200 degrees Celsius (392 F), in turbo mode, line a baking tray with baking paper, sprinkle the skinny pasta and sprinkle more marinade over the pasta. Bake in the oven for 8 to 12 minutes until brown and slightly crispy. Remove from the oven and cool for about five minutes for more crispiness.
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