300gr boiled and peeled Chestnuts
1 teaspoon of Butter
600ml of Chicken Stock
1 tablespoon of Corn Flour plus 3-4 tablespoons of water
Pinch of Salt
Pinch of Pepper
2 tablespoons plain Yogurt
How to prepare
Using a hand blender mix the chestnut with 240ml chicken stock and pour into a medium sized pan.
Add the remaining chicken stock and cook on medium heat.
Mix the corn flour with the water and add to the pan along with the butter and salt.
Stir constantly until the mixture thickens (approx. 7-8 minutes).
Pour the soup into bowls.
Add a spoon of yogurt and serve immediately. You can decorate the top with some pomegranate seeds and a pinch of cinnamon or with just some chopped chestnuts.
The Turkish name for this soup is Kestane Corbasi.