Ingredients to make Creamy Chestnut Soup:
- 600g chestnuts
- 100 ml of muscatel or sweet wine
- 100 ml evaporated milk (Ideal type)
- 1 small potato
- 1 large leek
- 1 liter of chicken broth
- Olive oil
- Salt
- 50 grams of dehydrated boletus (if not, any other mushroom to taste)
- black pepper
How to make Creamy Chestnut Soup:
- Preheat the oven to 200º.
- Soak the mushrooms in a bowl of water to rehydrate.
- Make a lateral cut in the chestnuts with a serrated knife so that they can be easily peeled later.
- Put the chestnuts on a baking tray and roast them for about 15 minutes.
- Chop the leek and sauté it over low heat in a large saucepan with a splash of oil for about 15 minutes, stirring from time to time.
- Remove the chestnuts and as soon as they can be picked, rub them while they are still hot with both hands to loosen the skin and remove it carefully.
- Peel and cut the potato into four pieces.
- Add the chestnuts and the potato to the leek, season with salt and pepper and sauté for a couple of minutes.
- Soak them in the wine, and let it reduce for 2 or 3 minutes until it stops smelling of alcohol.
- Moisten with a liter of broth and reserve the rest. Bring to a boil and cook for about 20 minutes.
- Blend the soup and add about 100 ml of the liquid from the mushrooms. Add the evaporated milk, mix and reserve.
- If it is too thick, it can be lightened with more broth or more liquid from the mushrooms (but without going overboard with the latter so that it does not dominate the flavor too much). Until here it can be done in advance.
- When you are going to take the cream, drain the mushrooms well, dry them a little with a cloth or kitchen paper and sauté them with a splash of oil in a frying pan.
- Season them with salt and pepper and serve as a garnish for the hot cream.
