Chestnuts soup

Preparing the chestnuts: made a small cut in every chestnut and boil in a pot with water for 20 minutes (for old chestnuts, you may need more time).

Chestnuts can be cooked in the microwave too, covered with water and in a suitable plate or container for 10 minutes, full power.

Once they are cooked, peel and set aside.

Heat two tablespoons of olive oil in a pan.

Chopped leek, onion, and garlic and put them in the pan.

Sauté for a couple of minutes over low heat, add water and broth, and salt.

Bring it to a boil, simmer then and cover with a lid.

Cook for 15 minutes and add chestnuts (save 3 or 4 for later).

Cook for 5 more minutes.

: Remove from the heat and save two large spoons of broth.

: Puree everything together in a blender and add cream.

: Add salt and pepper with water or broth we saved before to make the soup thicker or creamy.

: For an extra crispy touch, we can caramelize some chestnuts.

: Heat 20g butter in a skillet (a teaspoon). Once is melted, add the chopped chestnuts.

: Stir fry until golden brown. Then, add 15g sugar (1 tablespoon).

: Stir until they are caramelized, be sure you don't burn them. Remove from the heat and skillet and sprinkle over our soup.