If you like chestnuts, Discover the lozerian soup of Cévennes
THE BAJANA and its more traditional to most modern variants
The little few ads on this website are inconspicuous.
Please, dont block them !
Here is a typical dish from Cevennes which does not lack nor originality, nor character. Indeed, if for you the chestnut is apparent exclusively in glazed/crystallized/candied chestnut (marron glacé) or chestnut cream ... and if you are not very introduced to the original flavors of yesteryear and today, you may well be surprised! This peasant soup was served very hot during the harsh winters of the Cevennes.
According to some sources the "bajannes", they also speak of "brizos", would be "broken chestnuts" ...
But elsewhere there is a different etymology and that would be either the name of an ancient city, or a term for soaking legumes! Or even ... both!
Ingredients for 5 people :
1 kg of dry blond chestnuts, even broken
1 l of wine
1 l of milk
200 gr of prunes or dried-fruit mixture
salt and, optionally, nutmeg
After having scalded chestnuts in order to remove the skin more easily, soak them in a cast iron pot where you will cover them widely with slightly salted water.
Boil them for at least 3 hours, until the chestnuts are broken and the juice takes a nice red brown color. Make sure that they are always covered with water.
Add eventually, after about an hour of cooking, your choice of prunes and other dried fruits.
Add eventually, after about two hours, the grated nutmeg to your liking.
If you prefer unctuous soups, mix!
Serve very hot this tasty soup, adding to the convenience of each milk or wine.
If you can be patient, this traditional recipe from the Cevennes is expected to eventually be complemented by a more sophisticated and more modern version.
You'll look there below for some other recipes from Lozere, Causses or Gorges, the first few from a long series:
Recipes that are not yet translated :