Maron cream soup Italy Recipe

First, the chestnuts are washed, cross-cuts are made on the convex side and boiled for 30-35 minutes in lightly salted water with the addition of a sprig of rosemary.

Drain the water, peel the skin, remove the inner skin, and coarsely chop it.

Meanwhile, peel, wash and cut the potatoes into chunks.
Brown the diced specks and chives in a nonstick skillet and set aside.

Put the potatoes and chestnuts in a saucepan, cover with broth and cook for 20-25 minutes. When the potatoes are soft, mix everything in a blender and season with salt and pepper.

Maron cream soup is completed. Finish with the specks, chives and a little oil and serve immediately.