This country soup is an ancient Autumn dish brought back to us from rural tradition by the ability of Libereso Guglielmi - internationally acclaimed botanist, naturalist, writer and author of several essays on nature who passed away at age 91.
Ingredients:
- Chestnuts 1kg
- Butter 100g
- Dried mushrooms 125g
- Onion 1
- Cloves
- Sugar 1 tablespoon
- Almonds
- Vegetable broth 1 liter
[Credit cookaround]
Directions:
- Put the chestnuts in boiling water and peel them. Add them to a pot with butter, the mushrooms previously soaked in warm water, the finely chopped onion, cloves, sugar and vegetable broth.
- Let it simmer for at least half an hour.
- Serve with toasted bread and sprinkle with toasted and finely chopped almonds
Perfect for the Autumn chills,
Buon appetito!