Chestnut soup is one of my favourite winter recipes.
It makes me feel linked to the ground because of the organic ingredients that use. It is really easy to cook and make the most of the seasonal products. The result is a velvety and earthy soup you can cook as a starter. Enjoy!
Ingredients for 4 people:
~ 600 gr. chestnuts
~ 100 gr. boletus mushrooms (or any flavourful mushroom)
~ 1 potato
~ 1 leek
~ 1 l. chicken stock
~ 100 ml. Moscatel or sweet wine
~100 ml. evaporated milk
~ extra virgin olive oil
~ black pepper
1. Preheat oven to 200ºC.
2. Cut a split to the chestnuts to peel them easily later on.
3. Put the chestnuts into the oven for 15 minutes.
4. Take a large saucepan and heat a good glug of Extra Virgin Olive Oil on a low heat. Chop the leek and fry it gently.
5. Take the chestnuts out and peel them when they are still warm.
6. Peel and cut the potato. Add the potato and the chestnuts to the saucepan, season with salt and black pepper and simmer for a few minutes. Pour the Moscatel or sweet wine and stir until alcohol evaporates.
7. Pour the chicken stock and bring to boil for 20 minutes.
8. Blend the soup and mix with the evaporated milk
9. Slice the mushrooms and stir-fry in a small amount of extra virgin olive oil.
10. Serve the soup with mushrooms on top and a few flakes of sea salt.