The chestnut cream soup is a creamy and tasty autumn soup, perfect for warming up on cold days. The delicate flavor of the chestnuts blends 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 a cut in the hard outer shell of the chestnuts, then place them to boil in plenty of hot water and salt the water when it reaches a boil
After about 45 minutes, drain them, remove the shell and the inner skin, and break them into pieces
Meanwhile, in another saucepan, boil the chicken breast in salted water after removing any excess fat and skins
Peel the onion, roughly chop it, and sauté it in three tablespoons of oil together with the pieces of chestnuts
Then add the hot broth and milk to the saucepan, seasoning everything 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 dice and sauté them over high heat
Immersion blender
Frying pan
Wooden spoon
Store the chestnut cream soup in the refrigerator for up to 3 days.
You can add some slices of toasted bread as a garnish.
Italia
| 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 |
