Autumn Chestnut Soup

Dear readers,

As some of you already know, I spent last months working on What Liberty Ate Magazine, which has launched few days ago. It was such an incredible job to perform, but so rewarding finally. During this amazing project I’ve learned so many things. First and the most important is that I really like what I do, and that sometimes is really good to delegate tasks to some else and not try to do everything by yourself; it will save you time, nerves and make you more productive for other things.

To create a magazine has been my dream since I was a child. As a kid, I was all the time creating and coordinating small magazines featuring favorite cartoon characters and geography “did you knew that…” discoveries. I was enjoying so much putting together the cover of the magazine, then what to write as content, I was documenting and chopping hundreds of paper to create my own magazine. Finally, today I achieved a dream by creating something more than just a simple magazine. I like to believe that WLA mag can really inspire your life and bring into your homes good thoughts about what is really about the work behind a food blog. Sometimes these blogs look effortless, mouth-watering photography and original recipes, but behind the scenes, is a lot of work, especially for the ones who are going in the morning at the real work, and coming back in the afternoon to their dream work – the kitchen and the photo camera. So, I really hope that I could bring to you the big picture : the work of experienced food bloggers and photographers from United States, the newbies food bloggers from Romania, a nice trip to Venice and old Prague and delicious recipes for autumn and Christmas. You can read and browse the magazine here.

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Autumn Roasted Chestnut Soup

Ingredients (for 4 servings) :
200g roasted chestnuts
1 medium celery stalk
1 medium parsnip stalk
2 medium carrots
1 medium onion, finely chopped
1 small potato
60g pumpkin
1 small squash
1 tablespoon of olive oil
1,5l chicken stock (or water)
kosher salt and pepper
finely chopped chive to serve
toasted bread or crispy bread to serve
cream to serve

Directions :
1. Wash all vegetables and cut them in small pieces. Heat the oil in a big saucepan, and sautée the onion for 2 minutes, then add all vegetables and cook them for 5-10 minutes. Transfer all vegetables in a big pot and pour over the chicken stock. Boil until the vegetables are tender.

2. Meantime, roast the chestnuts. Wash and dry them first. Then make a small incision on the shell, to avoid explosion in the oven. Preheat the oven to 180°C. Place chestnuts in the pan and roast for 15-20 minutes, or until done (once roasted, the shell will open up). Let them cool. Shuck them off the shell and cut them in small pieces. Add them in the soup. Simmer for 1-2 minutes more and then set aside. Once cooled, using a stick blender purée them. If the soup is too thick, add water. Serve with cream and finely chopped chive and dill.

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