屈服：Yields about 10 cups.
服务：八到十。
从字面上看，新鲜的栗子是一个很难破裂的坚果，因此请准备好为这种值得一提的汤工作。烘烤之前，栗子需要在温水中浸泡25分钟；烘烤后，您需要在温暖的同时手工剥离坚果，这需要时间。也就是说，这是一个庆祝人群的庆祝入门者，您会很高兴您努力做到这一点。对于超乳状质地，请使用普通的搅拌机而不是手动搅拌器来煮浓汤。
在一个中等大小的碗中，用温水覆盖栗子，浸泡25分钟。排干并用纸巾干燥。在每个栗子的平坦一侧进行X评分，并将其整个切开。将它们平放在有框的烤盘上，然后烤直到XS卷曲回到冠状形状上，挤压时会变软，约30分钟。在仍然温暖的同时剥皮，既去除壳和内部皮肤。如果贝壳抵抗剥落，请改用肉豆蔻。将栗子大致切碎，然后放在一个中等大小的碗中。
在一个6夸脱的锅中，用2汤匙将黄油融化。在中低温下的油。加入韭菜并煮熟，偶尔搅拌，直到变软7至8分钟。加入栗子和1汤匙。百里香煮至香，大约1分钟。加入肉汤和1/2茶匙。盐;用中火煮沸。将热量降低到低水平，然后慢火煮，直到栗子非常嫩，大约30分钟，掠过任何升高到表面的泡沫。 Let cool briefly. Working in batches, purée the soup, either in a regular blender or with a hand blender. Strain the soup through a fine sieve into a clean 4-quart pot. Set the soup back over medium-low heat and gently reheat. Season to taste with salt and pepper.
同时，在8英寸的不粘锅中，加热其余1茶匙。用中火油油。加入prosciutto并煮熟，经常搅拌，直到2至3分钟酥脆。添加剩余的1/2汤匙。百里香和煮30秒。在衬有纸巾的盘子上沥干。
将汤倒入碗中，并用一些熏火腿和百里香装饰。
I made this with jarred chestnuts based on 1 lb fresh chestnuts yielding about 2 1/2 cups chestnuts. My husband thought it was the best soup he'd ever eaten. I used my immersion blender and then poured the soup through a fine strainer - so silky! Next time I might saute bacon with the onion.
我100%同意previous reviewers. The text and recipe didn't adequately prepare me for how labor intensive this recipe is. It's simple and straightforward as far as the number of ingredients and the actual steps involved, but man oh man those steps. My thumbs are also torn up, I was also relieved I had actually bought 4 pounds of chestnuts to allow for the number of unusable nuts (either because of mold or that they were unpeelable), and for me the pushing through a sieve took about an hour. (Maybe my sieve was too fine?) All told this took me 6 hours to make: 2 for the roasting/peeling and 4 for the cooking/cooling/blending/sieving.BUT. Oh gracious it was tasty. The texture after pushing the sieve was creamy smooth, and the leeks brought a nice bit of pungency to the sweet starchiness of the chestnust. The crisped bacon with thyme really added a lovely bit of texture and salt/smoke/savory. I swapped pancetta for the prosciutto and added a small dollop of plain greek yogurt to the soup to cut the sweet a bit. This is really a lovely soup, but for sure it would have been helpful to get some kind of heads up about the time/labor intensiveness of this one.
This soup was good, but I think it could use some improvement. Thanks to other reviewers mentioning the difficulty of peeling the chestnuts, I looked for an alternative. I used a method from Cooks Illustrated: score the chestnuts around their equator (instead of the X), roast for 30 minutes at 450, then wait for them to cool before peeling. I didn't soak in water before hand as mentioned in this recipe. While I can't compare it directly with the method here, I found that most of the chestnuts peeled really easily. I only used a lb of chestnuts and it took me about 20 minutes. I would also recommend getting extra chestnuts in case some are moldy, and also so you can avoid spending extra time on the difficult ones. I used a regular blender for the soup, but did not strain it. Next time, I might actually try straining it to get the silkier texture as the soup did seem a little thick. Finally, I think the prosciutto was absolutely essential to enjoying the soup. Once the crispy pieces ran out, the soup was a little too sweet on it's own. Next time I will try using bacon in the base of the soup like I have for some squash soups. I think that would help keep the salty, smoky flavor throughout. Overall, the soup was good enough to try again with some adjustments. I just discovered chestnuts and I love them!
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