Chestnut Soup with Crisp Prosciutto

Chestnut Soup with Crisp Prosciutto
Photo by Scott Phillips


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

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


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