Chestnut Soup with Mushrooms and Crispy Ham

 Chestnut Soup with Mushrooms and Crispy Ham

Ingredients

300g leeks

3dl olive oil

1kg frozen chestnuts

1 glass of dry port

1 dessert spoon of ground fennel

Salt to taste

Pepper to taste

Nutmeg to taste

2L homemade chicken stock

200g sliced ​​mushrooms

30g ham

500ml cream

Preparation

1. In a saucepan, sauté 300g of sliced ​​leeks in 3dl olive oil. Season with salt.

2. When translucent, add 1 kg of frozen chestnuts and sauté a little longer.

3. Add 1 glass of dry port, 1 dessert spoon of ground fennel, pepper and nutmeg.

4. Add 2L of chicken stock and bring to the boil.

5. Spread 30g of julienne-cut ham on a baking tray lined with baking paper and bake until crispy, about 10 minutes, at 200ºC.

6. Add 200ml of cream to the soup and bring to the boil.

7. Sauté 200g of sliced ​​mushrooms in ½ dl of olive oil. Season with salt and pepper.

8. Serve the soup piping hot and add sautéed mushrooms and crispy ham to taste.