Sopa de castanhasPortuguese chestnut soup

• 300 g10.5 oz (about 2 cups) peeled chestnuts, fresh and peeled, or frozen; dried castanhas piladas soaked overnight
• 500 g1.1 lb floury potatoes, peeled, cut in chunks
• 1 onion, roughly chopped
• 1.5 L6 1/4 cups water
• 250 ml1 cup whole milk, optional, for the creamy northern style
• 4 tbsp olive oil
• salt, to taste

Method

1. 1

   1. If the chestnuts are fresh, cut a cross in each shell, boil them for 10 minutes and peel off the shell and inner skin while still hot. Frozen peeled chestnuts need no preparation, and soaked dried ones are ready to use.

2. 2

   2. Bring the water to a boil in a pot with the onion and potatoes and a pinch of salt, and cook for about 20 minutes, until the potatoes fall apart when pressed.

3. 3

   3. Add the chestnuts and simmer for another 15 minutes, until they crush easily against the side of the pot.

4. 4

   4. Take the pot off the heat and blend everything until completely smooth.

5. 5

   5. Return to low heat, stir in the milk and 3 tablespoons of the olive oil, and warm gently for 5 minutes without boiling hard. Add water if the soup is thicker than a cream, and taste for salt.

6. 6

   6. Serve hot, with the last tablespoon of olive oil trickled over the bowls.