Chestnut Soup with Crisp Prosciutto
- 3 lb. fresh chestnuts
- 2 Tbs. unsalted butter
- 2 Tbs. plus 1 tsp. extra-virgin olive oil
- 4 medium leeks (white and light-green parts only), halved lengthwise, rinsed, and thinly sliced crosswise
- 1-1/2 Tbs. chopped fresh thyme; more for garnish
- 10 cups lower-salt chicken broth
- Kosher salt
- Freshly ground black pepper
- 2 oz. thinly sliced prosciutto, cut into thin strips
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Chestnuts, fresh (3 lb.)
- Leeks, medium (4)
- Thyme, fresh (1 1/2 Tbs.)
- Meat
- Prosciutto (2 oz.)
- Canned Goods
- Lower-salt chicken broth (10 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil, extra-virgin (2 1/3 Tbs.)
- Dairy
- Butter, unsalted (2 Tbs.)
Preparation
Read recipe preparation on finecooking.com
Social Stats
39.7Rating
1-100
1-100
3Tweets
50Facebook
Shares
Shares
1StumbleUpon
Views
Views
45PinterestPins
Recipe Stats
Published October 29, 2009 (3 years ago).
6 people saved this recipe.
