This soup takes a little effort to make, but I promise you will not regret making it. It’s a delicious, creamy, sweet and festive soup that uses roasted chestnuts as a base.
ingredients for 10-12 servings
1 head garlic
4 leeks, chopped
500gr whole chestnuts (about 4 cups peeled)
salt & pepper
Preheat the oven at 180C. Cut of the top of the garlic and place it on a foil. Pour in a little olive oil and close it tight. To prepare the chestnuts, cut an “X” on each one and place them in a baking dish, along with them wrapped garlic. Bake for about 30 minutes and then let them cool down.
In a pan, saute the leeks in a little bit of olive oil and salt. Once the chestnut are cool enough to handle, peel them carefully and place them in a blender. Squeeze the garlic over the blender to get the creamed cloves in. Add in the leeks and some water to cover the mix and blend until smooth. If you wish you can leave it a little chunkier. Adjust water to your desired consistency and heat before serving.