Leek and chestnut soup
Instructions
Soak chestnuts for at least 30 minutes.
Then bollitele for about an hour in the water with two bay leaves.
Meanwhile you braise leeks trimmed from the green part, cleaned and cut into rings, in a pan with 125 g butter and half a glass of wine.
Drain the chestnuts, let them stand for about ten minutes in the sauce of leeks and cover the whole milk.
Bring to a boil.
Add a little salt and served with candied violets and the grated cheese.
Of course, instead of dried chestnuts you can use fresh ones, doubling the weight.
To peel them before incidetele with a small cross-cut and bollitele, drain and remove the skin as long as they are still hot.
Ingredients and dosing for 8 persons
- 750 g of dried chestnuts
- 10 leeks
- 200 cl of milk
- 125 g of butter
- 1/2 cup of dry white wine
- Olive oil extra virgin
- 100 g of grated parmesan cheese
- 2 leaves of laurel
- 24 candied violets