The chestnut velvety soup is a creamy and tasty autumn soup, perfect for warming up during cold days. The delicate flavor of the chestnuts combines with the slightly sweet taste of the zucchini, creating a unique balance of flavors. With this recipe, you can prepare a refined and irresistible first course.
Make an incision in the tough outer skin of the chestnuts, then boil them in plenty of salted hot water for about 45 minutes until tender.
After about 45 minutes, drain them, remove the outer skin and the inner membrane, and chop them up.
At the same time, boil the chicken breast in salted water after removing any waste and skin.
Then clean the onion, chop it roughly, and sauté it in three tablespoons of olive oil with the chestnut pieces.
Next, add the hot broth and milk to the pot, then season with a grating of nutmeg and a pinch of salt and pepper.
Cook the soup uncovered over medium heat for about 30 minutes.
Drain the chicken breast and cut it into fine dice.
Trim and wash the zucchini, then cut them into cubes and sauté them over high heat.
Immersion Blender
Frying Pan
Wooden Spoon
Store the chestnut velvety soup in the refrigerator for a maximum of 3 days.
You can add toasted bread slices as a garnish.
Italy
| Energy (kcal) | 109.4 |
| Carbohydrates (g) | 10.5 |
| of which Sugars (g) | 4.61 |
| Fat (g) | 4.92 |
| of which Saturates (g) | 1.82 |
| Protein (g) | 5.72 |
| Fiber (g) | 1.43 |
| Sale (g) | 0.11 |
