Minestra di porri e castagne
Piemonte
Ingredients
Step 1
Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.
Step 2
Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.
Step 3
Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread.
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Reviews (2)
Back to TopPretty bland if you ask me. I ended up adding salt, allspice and cayenne pepper, but it was still pretty bland. Pretty much a bland potato leek soup with a slight chestnut flavor. I love chestnuts, and I was disappointed. Too much cream too. Only add about 1/2 cup at the most.
skrowen
2/4/2010
Full Disclosure: I added an extra potato (left them all unpeeled), 2 cloves of garlic and a pinch of cayenne,and used olive oil instead of butter. I pureed with my immersion blender. That said, the soup was delicious and easy. Comfort food. I'll definitely make it again.
liscade
Hamden, Ct
12/6/2009
