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Chestnut and sage soup


The “lightness” project I told you about in the previous post continues, no sweets between meals and a varied and balanced diet. I decided to lighten the situation also towards human beings, a good screening among friendships (and pseudo-friends) has been implemented for a few months and continues with enormous satisfaction. Over the course of my 36 years I had never realized how certain people are ballasts that drag you down and not flight companions. So off they go, I let them go on their way or rather, I leave them sitting where they have always been and from where they don't want to move. I take flight, lightly.

The chestnuts they were the best and most beautiful discovery of this winter that doesn't want to arrive. After the flour with which I made the sandwiches it was the turn of the dried chestnuts. They had been sitting in the pantry since I used them for the MTC in November this recipe and it was time to use them (among the good intentions there is also that of cleaning out the pantry with a certain frequency). It wasn't difficult to decide because the soup in question convinced me thanks to the words that described its flavor.

This chestnut and sage soup comes directly from the “project” Starbooks, is Patty's proposal to which I made some changes since the original recipe called for fresh chestnuts. I bent the recipe to my wishes but this did not make it lose the quality of comfort food. The sage dampens the sweetness of the chestnut and the milk gives it some softness.

I would say that as a Monday recipe it is the best I can offer you. Something warm and enveloping to face the week, come on and soak your dried chestnuts and prepare it tonight. You will like it!

Chestnut and sage soup

  • 100 g of dried chestnuts
  • 1/2 liter of vegetable broth
  • 10 g of butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 medium onion chopped
  • 4 sage leaves, roughly chopped
  • 1 small clove of garlic
  • 100 ml of whole milk
  • Salt and Pepper To Taste

Soak the chestnuts for 12 hours.
In a saucepan, heat a spoonful of oil and the butter and sauté the onion for ten minutes over low heat until it is soft and transparent. Add the sage and crushed garlic and sauté for a minute. Add the broth and chestnuts, season with salt and pepper and leave to cook for 30 minutes, stirring occasionally.

Once the time has elapsed, take two/three chestnuts and set them aside, blend the remaining soup with the mixer to make it creamy. Return the soup to the pan and add the milk, bring to the boil again for five minutes, stirring. In the meantime, slice the remaining chestnuts.
Serve on plates, decorating with some chopped chestnuts, fresh sage, a grating of pepper and a drizzle of extra virgin olive oil.

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