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|
|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!
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