La Aveyron chestnut soup (Lou Bajanac) is a soup made from water, milk and dried chestnuts.

A specialty of Rouergue (Aveyron) and Cévennes, land where chestnuts are harvested, this traditional soup is eaten during autumn meals.

Level of difficulty: easy
Preparation time : 5 min
Rest time : -
Cooking time : 1 30 h min
Total time : 1 35 h min
6 people
1 l milk
1 l of water
500 g (1 pound) dried chestnuts


  • In a saucepan, pour the water and milk.
  • Shell the dried chestnuts.
  • Put in the pan.
  • Cook for 1 hour to 1 hour 30 minutes on low heat.
  • Possibly mix at the end of cooking.
  • Serve hot.
  • To taste!

Cévennes quote:

 The work of each day is a lot.