Chestnut and cèpe soup with walnuts (Crémeux de cèpes et châtaignes) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 55) by Paula Wolfert

  • bay leaves
  • celery
  • juniper berries
  • ground cinnamon
  • chestnuts
  • heavy cream
  • chicken wings
  • new potatoes
  • walnuts
  • parsley
  • tarragon
  • walnut oil
  • onions
  • lemons
  • chicken backs
  • dried cèpes mushrooms
  • jambon de Bayonne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried porcini mushrooms for dried cèpes mushrooms; and serrano ham or prosciutto for jambon de Bayonne.

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