[Velvety Lentil Chestnut Soup]
I think I am getting the hang and love and joy of soup. I told you before the odd intimidation it provoked in me, but after preparing a few successful pots of simmering velvety goodness, I think I can declare myself officially and fully over it.
The other day, browsing on Maki’s excellent blog i was just really hungry, one of her soup recipes caught my eye, a Lentil-Chestnut Soup. Lentils and chestnuts are two of my favorite things, it sounded simple and versatile, and I had (almost) everything on hand to make it. When so many elements confer to make you try a recipe, it is usually a good omen!
I set about making this on a weeknight, coming home from work, and it was, as Maki promised, nicely uninvolved, with hardly any peeling and chopping, just a bit of soul-warming dumping, timing and stirring. As always, I didn’t follow the recipe to a T, and subbed or omitted a few things here and there, so I will share with you my take on it. (Maki suggests a few interesting variations too, including using sweet potatoes in place of the chestnuts.)
I have to tell you : this soup we have here, my friends, this soup, is a small masterpiece in its own right. It is creamy with delectable chunks, and has the light and subtle sweetness I adore so much in chestnuts. It is a fantastic dish for a winter night, and reheats to even more greatness (and covetous looks from your coworkers) for lunch the next day. Thank you, Maki, for a wonderful gift of a recipe!