Ingredients: makes 14 blini
2 cups of chestnut apple soup
6 tbs melted butter
6 large eggs, beaten
1 cup all-purpose flour (next time I will try 1/2 cup chestnut flour and 1/2 cup AP)
1 cup + 2 tbs. cake flour
1 Tbs + 1 1/2 tsp. Baking powder
2 tsp salt
enough additional soup to make it the texture of pancake batter
The ingredients and recipe for the chestnut apple soup are below.
Directions:
Put the chestnut apple soup in a bowl. Add the egg, the melted butter and stir until combined. Then add the flour, baking powder and salt and whisk until well blended. (You may need to add of the soup so the batter is the consistency of pancake batter.)
In a cast iron platar, melt 1 tablespoon of butter. Use the melted butter to grease each of the platar cups before adding the batter. Pour the batter into the cups until they are mostly full. Cook over moderately low heat, turning once, until set, about 5 minutes per side. Repeat with the remaining butter and batter.
Recipe for chestnut and apple soup.
Ingredients: (made a bit over 4 cups of the soup)
100 grams of the prepared chestnuts (we used the brand called Gefen)
2 medium onions, finely chopped
1 large stalk of celery, string removed and chopped fine
2 carrots, peeled and cut into small dice
2 apples, peeled, cored and chopped in small pieces
3 cups or more chicken broth
2 tbs olive oil and 1 tbs butter
Salt and pepper to taste
Directions:
In a pan on medium low flame, add the oil and butter. When it is hot and the butter is melted, add the onion and celery and sauté for a few minutes, Add the carrots and apples and sauté for few more minutes. Add the chestnuts (crumble as you add). Add the chicken broth and simmer for 30 minutes.
Using the immersion blender or mixer, blend the vegetables, add cream (optional).
Although the soup had a very definite chestnut apple flavor the blinis did not. They had a nice texture and tasted great slathered with butter for breakfast but they did not taste of chestnuts like the soup. Next time my wife said she would try using chestnut flour in place of some of the AP flour.
Directions:
Put the chestnut apple soup in a bowl. Add the egg, the melted butter and stir until combined. Then add the flour, baking powder and salt and whisk until well blended. (You may need to add of the soup so the batter is the consistency of pancake batter.)
In a cast iron platar, melt 1 tablespoon of butter. Use the melted butter to grease each of the platar cups before adding the batter. Pour the batter into the cups until they are mostly full. Cook over moderately low heat, turning once, until set, about 5 minutes per side. Repeat with the remaining butter and batter.
Recipe for chestnut and apple soup.
Ingredients: (made a bit over 4 cups of the soup)
100 grams of the prepared chestnuts (we used the brand called Gefen)
2 medium onions, finely chopped
1 large stalk of celery, string removed and chopped fine
2 carrots, peeled and cut into small dice
2 apples, peeled, cored and chopped in small pieces
3 cups or more chicken broth
2 tbs olive oil and 1 tbs butter
Salt and pepper to taste
Directions:
In a pan on medium low flame, add the oil and butter. When it is hot and the butter is melted, add the onion and celery and sauté for a few minutes, Add the carrots and apples and sauté for few more minutes. Add the chestnuts (crumble as you add). Add the chicken broth and simmer for 30 minutes.
Using the immersion blender or mixer, blend the vegetables, add cream (optional).
Although the soup had a very definite chestnut apple flavor the blinis did not. They had a nice texture and tasted great slathered with butter for breakfast but they did not taste of chestnuts like the soup. Next time my wife said she would try using chestnut flour in place of some of the AP flour.
