– Slit the fresh chestnuts crosswise to split them and make them easier to cook.
– Plunge them into a pot of boiling salted water. Allow 40 min cooking time from boiling.
– Peel and quarter an onion.
– Drain the chestnuts and run them under cold water to cool. Then peel them.
– Place the chestnuts, chopped onion, vegetable stock and 80 cl water in a large saucepan. Bake for 15 min.
– Blend finely, adding a little water if necessary to lengthen the soup. Adjust salt if necessary.
– Serve in bowls with a drizzle of Emile Noël DHA vegetable oil cocktail.