Cream chestnut soup recipe

Preheat the oven to 200º.

Ingredients to make cream chestnut soup:

2. Put the mushrooms in a bowl with water to rehydrate.

3. Make a side cut to the chestnuts with a saw knife so that they can then easily peel.

4. Put the chestnuts on a baking sheet and roast them about 15 minutes.

5. Chop the leek and put it to save over low heat in a large casserole with a stream of oil for about 15 minutes, removing from time to time.

6. Remove the chestnuts and as soon as they can take, rub them still hot with both hands to detach the skin and remove it carefully.

7. Peel and cut the potato in four pieces.

8. Incorporate chestnuts and potato to the leek, salt and pepper and saute a couple of minutes.

9. soak them with the wine, and let it reduce 2 or 3 minutes until it stops smelling alcohol.

10. wet with a liter of broth and reserve the rest. Bring to boil and cook about 20 minutes.

11. Crush the soup and add about 100 ml of the mushroom fluid. Add evaporated milk, mix and reserve.

12. If it is very thick, it can be lightened with more broth or more liquid than mushrooms (but without going with the latter so that the flavor does not dominate too much). So far it can be done in advance.

13. When the cream is going to be taken, drain the mushrooms, dry them a little with a cloth or paper paper and saute them with a splash of oil in a pan.

14. Salpimentar them and serve them as garrison of the hot cream.