In this soup, healthy chestnuts merge with nutritious potatoes to create a harmonious symphony. The aromas of sage, freshly chopped parsley and a drizzle of olive oil give this dish a refreshing Italian touch that invites you to feel good.
First cut the chestnuts lengthwise with a sharp knife.
200 g chestnuts
Heat a pan of water and boil the chestnuts for 20 minutes. Then remove, leave to cool and peel.
In the meantime, peel the potatoes and cut into small cubes. Wash and finely chop the parsley.
170 g potatoes, 4 tbsp parsley
Place the peeled chestnuts and diced potatoes in a pan, pour in the water and heat up. Add the sage leaves, season with salt and pepper and simmer for 20 minutes.
500 ml water, 4 leaves sage
Then remove the sage leaves. Now puree the contents of the pot with a hand blender to a thick and velvety soup.
Finally, pour the soup into deep plates or bowls. Garnish with the freshly chopped parsley, drizzle with a little olive oil and serve immediately.Buon appetito!