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Chestnut and
leek soup

Autumn recipe, the cream of leeks and chestnuts, very easy to prepare and fast.


620 g leeks
1 kg chestnuts
1 l water
40 g bread
5 sprigs of rosemary
8 sage leaves
Extra virgin olive oil


We wash and engrave the chestnuts. We immerse them in a pan with cold water, bring to a boil and let them cook for 10 minutes. We drain and peel them when they are still hot.

In a pan, brown the boiled and peeled chestnuts with a generous drizzle of oil. We add the finely sliced leeks and leave to dry. We perfume with chopped sage and rosemary and cover with hot water. Let it boil, covered, for about 40 minutes. We blend with an immersion mixer and serve with toasted bread and raw oil.


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