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chestnut soup


As in Corsica, châtaignes (chestnuts) were once the ‘tree of life’ in the Ardèche, where many villages celebrate the nut in autumn chestnut festivals, or castagnades.

One of the dishes they serve is cousina, a chestnut soup made with fresh, tinned, roasted or rehydrated dry (sèches réhydratées) chestnuts, boiled in vegetable bouillon, then put through a blender with cream and nutmeg.

Auvergne Rhône Alpes

Soups, stews and casseroles

Text © Dana Facaros

Image by Christine M