Here is the first of many soups for he Slow Travel Sunday Soup Group.
This is porcini chestnut soup. It would be perfect for a soup course for Thanksgiving; it’s light and has delicate flavors. The chardonnay we drank with it seemed to overwhelm the soup–would have been better, I imagine, with a nice light Spanish albarino or a soave from Italy.
I had no trouble peeling my chestnuts after roasting them; I did it the day before and kept them in a zip lock bag, but I did have to eat one or two. The porcini I used were brought home in my suitcase from Oliviera in Acqui. They have great flavor and that unmistakable earthy aroma. YUM!
Thanks, Amy, for the recipe. We loved it.


Sunday Soupers #1 — 1 Comment