Leek and Chestnut Cream
- Lactose Free
- Vegetarian
- Vegan
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 1 h 5 min
- Serving: 4
- Cost: High
PRESENTATION
Imagine warming your hands around a steaming bowl of an inviting soup. The one we present to you today is truly special, it is leek and chestnut cream. A simple and appetizing autumnal first course, the sweet and harmonious flavor of leeks, its soft and velvety consistency will surely improve your day. This recipe takes us back in time when dishes with simple and humble ingredients like this, farmer's eggs or beans and escarole soup, were commonplace. Rediscover bygone times with us by enjoying a bowl of leek and chestnut cream for dinner, and soon you'll have to reconsider the famous saying "cold hands, warm heart." In the warmth, both will be!
Don't miss these variations as well:
- INGREDIENTS
- Leeks 1.4 lbs (620 g)
- Chestnuts 2.2 lbs (1 kg)
- Water 4.7 cups (1.1 l)
- Bread 1.5 oz (40 g)
- Rosemary 5 sprigs
- Sage 8 leaves
- Nutmeg to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Leek and Chestnut Cream
To prepare the leek and chestnut cream, start with the chestnuts. Wash them, dry them, and then put them in a pot full of cold water 1, bring them to a boil 2. Cook for 10 minutes and then drain them 3.
Take advantage of the fact that they are still very hot to peel them 4 and peel them with the help of a paring knife 5: it will be easier to clean them 6.
Then chop the rosemary and sage leaves 7 and put them in a bowl; clean the leek by removing the two ends and the outer leaves, then slice it thinly 8. Move to the stove. Put a large pot over the heat and pour in a swirl of oil. As soon as it is heated, add the chestnuts 9.
Sauté for a few moments and add about 2/3 of the aromatic mixture 10, lower the temperature a bit, stir and let it cook for 7-8 minutes 11. After that, add the leek 12,
stir again 13 and cook for another 6-7 minutes, so the leek softens well. In the meantime, pour the water into a pot and heat it. Then pour it over the mixture 14, cover with a lid and let it cook on low heat for about 40 minutes 15.
In the meantime, deal with the bread, cut it into cubes of about 1 inch using a serrated knife 16 and then toast it in a preheated pan with a little oil 17, season with the remaining aromatic mixture 18,
a dash of pepper 19 and nutmeg 20. Sauté for a few moments over high heat so that they absorb the flavors and toast a little; then set them aside. As soon as the chestnut and leek mixture is cooked 21,
blend it while it is still hot 22: adjust the consistency by adding a bit more water if needed 23. Pour the leek and chestnut cream into plates, garnish with the bread cubes, a couple of sage leaves, a drizzle of raw oil and enjoy 24!