cream of butternut and chestnut with roasted seaweed

cream of butternut and chestnut with roasted seaweed

My friend Armelle, who had me discover this great starter, used pumpkin and I did too. She steamed the vegetables in her steam oven at a temperature of 100° for 15 minutes. If you use a pressure cooker, allow 5 minutes to cook after it starts whistling. Both of us doubled the curry mix and added salt. Very special thanks to Martine Fallon who allowed me to use this recipe from her book  “The Energetic Bomb”. Learn more on her fascinating site  martinefallon.com

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cream of butternut and chestnut with roasted seaweed

29 October 2020
: serves 4 to 6
: 10 min
: 20 min
: 30 min
: easy

Pumpkin may be used for this recipe. The roasted seaweed will be delicately placed on the soup before serving; it will bring a special taste and look nice. If you want to use the Thermomix, pour 300ml of water in the bowl, the ingredients in the basket, cook 8 minutes at 1 on Varoma then mix 45 seconds on maximum power.

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Ingredients
  • 2 bowls filled with pumpkin or butternut cubes (400g)
  • 2 shallots
  • 1 garlic clove
  • 150g of pre-cooked chestnut (in air-tight package)
  • 1 tsp of special curry mix
  • 4 TSB olive oil
  • 1 TBS walnut
  • 1/3 vegetable stock cube
  • 250ml water
  • 1 tsp tamari
  • ½ glass of Aramé (a type of dry seaweed)
Directions
  • Step 1 Steam 2 bowls of butternut or peeled pumpkin for 5 to 15 minutes (depending on the method you use) along with the shallots, the garlic clove, 150 g of cooked chestnut (the one in air-tight package you find in your supermarket) and ½ a teaspoon of special curry mix. Mix 2 tablespoons of olive and 1 tablespoon of walnut oil with 1 glass of water from the steamed vegetables and 1/3 of a vegetable stock cube as well as a pinch of salt.
  • Step 2 Season to your taste and if you find the mix too thick add a little water from the steamed vegetables. Moisten the black seaweeds – the Aramé-type – in spring water for about 5 minutes. Drain the water and press the weeds to extract the remaining water. In a frying pan with 2 tablespoons of olive oil, sauté the seaweeds for about 5 minutes. Add a tablespoon of tamari and keep heating for 2 to 3 minutes. When ready to serve place some seaweed on top of the soup in each bowl.


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