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Chestnut and Leek Soup
Chestnuts were central to the traditional Italian diet, especially in the mountains and among the poor. This simple soup is extremely satisfying when it’s cold outside, especially if you accompany it with a nice glass of a dry, fruity white wine. For an ever richer soup, you can substitute half the vegetable stock with milk.
Ingredients
- (serves 4)
- 2 leeks
- 1/3 pound fresh chestnuts (or 1 cup
- cooked and peeled chestnuts)
- ½ pound potatoes
- 4 tablespoons butter, or olive oil
- ½ cup dry white wine
- 1 quart vegetable stock
- salt and pepper
Directions
Blanch the chestnuts for about 15 minutes and peel them (you can also use pre-cooked and peeled chestnuts, but you will lose some flavor).
Clean the leeks, discarding their outer leaves and green parts, and slice them thinly.
Peel the potatoes and cut them into small dice. In a skillet, heat the butter or oil, and saute’ the leeks for 5 minutes;
add the chestnuts and potatoes, salt, and add the wine.
Allow it to evaporate, then add the stock, and bring to a boil; lower the heat, and cook for 45
minutes to one hour, or until the chestnuts and potatoes are fully cooked.
Puree’ the soup with an immersion blender or your food processor. Add more salt and pepper if liked, and serve hot.
https://dinnerinvenice.com/2011/03/24/chestnut-and-leek-soup/
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