Chestnut Soup with Crisp Prosciutto

Chestnut Soup with Crisp Prosciutto
Photo by Scott Phillips


  • 3 lb. fresh chestnuts
  • Freshly ground black pepper
  • 2 oz. thinly sliced prosciutto, cut into thin strips
  • 2 Tbs. unsalted butter
  • 1-½ Tbs. chopped fresh thyme; more for garnish
  • Kosher salt
  • 10 cups lower-salt chicken broth
  • + 2 more ingredients
    • 4 medium leeks (white and light-green parts only), halved lengthwise, rinsed, and thinly sliced crosswise
    • 2 Tbs. plus 1 tsp. extra-virgin olive oil

Position a rack in the center of the oven and heat the oven to 400°F. In a medium bowl, cover the chestnuts with warm water and soak for 25 minutes. Drain and dry with paper towels. Score an X into the flat side of each chestnut, cutting all the way through the shell. Put them flat sides up on ...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals »

Snooth Media Network