Chestnut cream soup is a creamy and tasty autumn dish, perfect for warming up during cold days. The delicate flavor of chestnuts combines with the slightly sweet taste of zucchini, creating a unique balance of flavors. With this recipe, you can prepare a refined and irresistible first course.
Make an incision in the hard outer shell of the chestnuts, then boil them in plenty of hot salted water until tender for about 45 minutes.
Once cooked, drain them, remove the outer and inner skins, and chop them up.
In another pot, boil the chicken breast in salted water after removing any leftovers and skin.
Chop the onion roughly, then sauté it in three tablespoons of oil with the chopped chestnuts.
Add the hot broth and milk to the pot and season with a grating of nutmeg, salt, and pepper to taste.
Cook the soup uncovered over medium heat for about 30 minutes.
Drain the chicken breast and cut it into small cubes.
Trim and wash the zucchini, then cut them into cubes and sauté them over high heat.
Frullatore ad immersione
Padella
Cucchiaio di legno
Store the chestnut cream soup in the refrigerator for up to 3 days.
You can add some toasted bread slices as a garnish.
Italy
| Energy (kcal) | 111.52 |
| Carbohydrates (g) | 14 |
| of which Sugars (g) | 5.15 |
| Fat (g) | 3.62 |
| of which Saturates (g) | 0.97 |
| Protein (g) | 5.45 |
| Fiber (g) | 2.07 |
| Sale (g) | 0.03 |
