Chestnut soup recipe

Chestnut soup is an autumn plate, warm and very good. A soup or cream with a creamy, soft and aromatic texture, it has many benefits that provide fiber and vitamins. A simple and fast elaboration to prepare. In addition, you must take advantage of the chestnut season, since it is very short and with them you can make salty or sweet dishes, such as: a sweet cream, cakes or accompanying dishes with meat. . Lets cook!

Ingredients to make chestnut soup:

1. To start with the chestnut soup recipe, you must first make cuts in the central part of each chestnut so that they are well cooked.

2. Add a saucepan with water to heat and, when you start boiling the water, enter the cut chestnuts. You must let them cook for 15 minutes. When they are cooked, take them away and let them temperate to be able to handle them.

3. Pica the onion and the leek. Then, place a casserole with a jet of oil to heat and add the vegetables, let them poach a little and, in the middle, add the garlic clove.

4. When chestnuts are cold, pellala.

5. Add the peeled chestnuts to the casserole along with the vegetables, saute with everything.

6. When they are already sauté, add the broth, the glass of water, a little salt and pepper. Let cook until chestnuts are well cooked, about 15 minutes.

7. When you have everything well cooked, crush with the blender or robot until they are fine. The soup can be liquid or a little thicker like a cream, as you prefer. However, it is better to crush the soup with little water, so you will add liquid until you leave it with the consistency you like.

8. Place the casserole to the fire with the chestnut soup and add a cream or cream of milk, mix well. Then, salt and pepper test, rectify if necessary. If you prefer, you can also add some thyme and serve well warm.

9. To eat! Tell us in the comments your opinion and share with us a photograph of the final result.