Ingredients for 2:
- 250 grams of chestnuts
- 1 onion
- 1 piece of leek
- 1 clove garlic
- 1 glass of chicken or vegetable broth
- 1 glass of water
- 50 milliliters of cream or milk cream
- 1 splash of olive oil
- 1 handful of salt
- 1 pinch of pepper
Preparation:
1. Make a few cuts in the central part of each chestnut so that they cook well.
2.Introduce the cut chestnuts in a saucepan with boiling water and let them cook for about 15 minutes. When they are cooked, remove them and let them cool down so you can handle them.
3. Chop the onion and leek. Next, place a casserole with a jet of oil to heat and add the vegetables, let them brown a little and, halfway through, add the garlic clove.
4. When the chestnuts are cold, peel them and add them to the casserole along with the vegetables, sauté with everything.
5. When they are already sautéed, add the broth, the glass of water, a little salt and pepper. Let cook until the chestnuts are well cooked, approximately 15 minutes.
6. When you have everything well cooked, grind with the blender or robot until they are very fine. Blend the soup with a little water, so you will add liquid until it has the consistency you like.
7. Finally, put the casserole back on the heat with the chestnut soup and add a splash of cream or milk, mix well and season with salt and pepper.
It can be accompanied with ham cubes, sautéed mushrooms, toasted bread and grated cheese,