Soup Of Leeks And Chestnuts

Preparation:

Preparation: Soak the chestnuts for at least 30 minutes. Then boil them for about an hour in water with two bay leaves. In the meantime, simmer the green side of the leeks, washed and sliced, in a pan with 125 g of butter and half a glass of wine. Drain the chestnuts, let them flavor for about ten minutes in the leek sauce and cover everything with milk. Bring to a boil. Add a little salt and serve accompanied by candied violets and grated cheese. Naturally, fresh ones can be used instead of dried chestnuts, doubling the weight. To peel them, first make a small cross cut, then boil them, drain them and remove the skin while they are still hot.