Cut chestnuts in half across the width of the chestnut before cooking
Place prepared chestnuts into a saucepan of cold water and bring to the boil
Simmer for 15 to 20 minutes or until the fresh is tender and easily separates from the shell
Remove the chestnuts one at a time from the water and peel
Tips & Hints:
To make chestnut crisps; slice 50g of cooked and peeled chestnuts in a little olive oil in a frying pan over medium-high heat, tossing often, until golden. Drain on paper towel. Note: This soup thickens on standing - add extra stock if necessary.
Heat oil in a large saucepan over a medium heat. Add leek and garlic and cook, stirring often, for 3-4 minutes until softened
Add chestnuts and cook, stirring occasionally, for 5 minutes. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 5 minutes. Stir in spinach and peas. Cover, reduce heat and simmer for 3-4 minutes until peas are tender
Remove from heat and puree with a stick blender until smooth. Season to taste. Ladle into bowls and top each with a dollop of sour cream. Sprinkle with chestnut crisps if liked and serve
Just how I expected it to taste! Maybe I used more spinach, or didn't blend as long, but mine was less homogenous and had little flecks of spinach, which is fine for me.
I had to sub onions for leeks, and veggie broth (Seitenbacher) for chicken broth.
The soup does indeed thicken on standing. I might use chestnuts as a "thickener" in my butternut squash soup.
I topped with black pepper, nice olive oil, light sour cream and some chestnut pieces. Too bad I can't upload a photo here!