On our recent walk from Pampaneira to Bubión we collected fallen chestnuts and apples. Back home, we made delicious chestnut and chorizo soup, followed by apple crumble.
The chestnuts were prepared by scoring a cross in each one (to stop them exploding), adding them to boiling water and simmering for 25 minutes. The softened shell and inner skin were removed while still warm. There must be some knack that we hadn’t got the hang of as we ended up with a crumbly pile of chestnuts. Zero marks for technique, but we did have something to work with.
Sopa de castañas y chorizo
- Chop and gently fry an onion, a celery stalk, a carrot and some mild chorizo for 20 minutes until brown and caramelised – 120g of chorizo is recommended (we used 300g)
- Add two thinly-sliced garlic cloves, a teaspoon of crushed cumin seeds, 2 teaspoons of chopped fresh thyme and two crushed dried chillies, stir for one minute
- Add two chopped tomatoes and the chestnut flesh, 500g is recommended (we only had 300g)
- Add a pinch of saffron and 600ml of water
- Simmer for 10 minutes then gently crush with a potato masher
- Sprinkle with fresh thyme leaves and serve
In Lanjarón, the chestnut is celebrated each year on 1st November. No doubt a version of this dish is served up.
For pudding we made apple crumble. It’s a lazy version of apple pie – the crumble being ‘almost-made’ pastry without the faffing around. We added some chestnuts to it, although you could add almonds or hazelnuts.
Considering snow has settled on the Sierra de Lújar, these two dishes are perfect to eat by the fire. And we haven’t even begun roasting chestnuts…
© con jamón spain