Facial Tanning Damage

soup of leeks, potatoes and chestnuts. A "scaldacuore" winning.

I thank my father gave me a gift a bunch of sodas and tasty chestnuts . I was a little uncertain about what to do, then I directed a full-bodied soup and "scaldacuore" since the current season .... all the hugs and soft palate with soft, mellow but with an anchor and rewarding due to the use of fresh chestnuts.

leeks 250 g 150 g of fresh chestnuts

250 g potatoes 50 g butter ½ cup white wine

a quart of broth (vegetable too dice) salt

Blanch chestnuts briefly (one to 15 minutes) and Privatel the cuticle covering them.
Peel the leeks by removing the base, the outer sheath and the top green. Wash and cut it into thin slices. Peel the potatoes, wash and cut into cubes. Melt the butter in a saucepan and brown the leeks. When they are browned pour the chestnuts and potatoes. Add the wine and let it evaporate partially. Cover with the broth (also made with the nut vegetable) and cook for about 50 minutes.

then pass it to the mill on the table and serve immediately, accompanied with pleasure with croutons.

With this recipe, I adhere to the collection soups of Lucy and to Paola Brunetti .