The chestnut soup is ideal for cold winter evenings, paired with a good glass of red wine, perhaps in front of a lit fireplace. Sweet, but not too much, delicate and creamy, it pairs very well with rye bread croutons.
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- Difficulty: Very Easy
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 20 chestnuts
- 1 potato (medium)
- 2 tablespoons extra virgin olive oil
- 1/3 leek
- as needed water
- salt
- pepper
Tools
- 1 Knife
- 1 Chopping Board
- 1 Pot
- 1 Immersion Blender
Steps
Shell the chestnuts and cut them into pieces.
Chop the leek and dice the potato after peeling and washing under running water.
Combine all the vegetables, including chestnuts, in a pot with the oil and sauté.
Add water to cover the vegetables, about 6 cups, and salt.
Cook for about an hour or until the chestnuts are soft.
Blend with an immersion blender.
Serve with a drizzle of oil and fresh pepper.
Tips
In place of fresh chestnuts, you can use shelled dried ones; the cooking times will increase, and more water will be needed to add during cooking.
In place of fresh chestnuts, you can use shelled dried ones; the cooking times will increase, and more water will be needed to add during cooking.
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