A thick and nourishing soup with a sweet, nutty flavour that makes it perfect for cold winter nights.
Cold autumn or winter nights and roasted chestnuts seem to go together. Chestnuts do however have a distinctive flavour and texture and can be used to give a unique taste to a wide range of dishes from starters to sweets. Chestnut soup is a winter classic and other equally delicious options are stir fries, casseroles, stuffing for meat and poultry, pastas, cakes and desserts. Although chestnuts can be eaten raw after peeling, they are usually cooked in some way.
Permanent link to this article: http://aussietaste.recipes/soup-2/chestnut-and-apple-soup/
The delicious combination of red cabbage and chestnuts is a common in France and goes well with pork chops or with pork sausages.
Permanent link to this article: http://aussietaste.recipes/side-dish/chou-rouge-a-la-limousine-red-cabbage-with-chestnuts/
Permanent link to this article: http://aussietaste.recipes/appetisers/kalam-dolmasi-cabbage-leaf-dolma/
Permanent link to this article: http://aussietaste.recipes/rice-and-grains/rice/kestaneli-pilav-chestnut-rice/