300 gr chestnut, boiled , peeld
1 tsp butter
2 1/2 cup chicken broth
1 tbsp corn starch +3-4 tbsp water
2 tbsp yogurt, plain
Handful pomegranate seeds
Use the immersion blender to mix the boiled chestnut and 1 cup chicken broth. Pour into the medium sized pot with 1 1/2 cup chicken broth. Heat it up over medium heat. Then add the corn starch mixed with water, butter, salt and butter. Stir constantly for about 7-8 minutes to get it thick.
Pour the soup into individual bowls. Sprinkle some pomegranate seeds, pinch of cinnamon and dollop of plain Turkish yogurt over the tops. Immediately serve this delicious soup which belongs to Ottoman cuisine.