300 g chestnuts, 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 chestnuts and 1 cup chicken broth. Pour into the medium-size pot with 1 1/2 cup chicken broth. Heat it up at medium heat. Then add the corn starch mixed with water, butter, salt and pepper. Stir constantly for 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, then serve.