Getting ready for New Years

The soup for the dinner was a real challenge...how does putting an X in 3 pounds of chestnuts sound? It sounds like a swollen forefinger with a blister!! Man that soup wasn't that simple. OK enough complaining.... Here goes:

Chestnut Soup with crisp prosciutto...

Cover 3 lbs of chestnuts with hot water for 30 minutes...drain and dry, then score an X into the flat side of each chestnut. Put them flat side down on a cooking sheet and roast at 400 degrees F for 30 minutes. Peel while still warm, roughly chop and set aside... now you have the blister and sore forefinger we can proceed!!

You will need:

• 2 tbsp unsalted butter
• 2 tbsp plus 1 tbsp olive oil
• 4 medium leeks, white and light green parts only, rinsed and thinly sliced
• 1and one half chopped fresh thyme and a little more for garnish
• 10 cups low sodium chicken broth
• kosher salt and pepper
• 2 oz sliced prosciutto cut into thin strips

In a large pot melt butter and oil and cook over medium low heat for approximately 8 minutes. Add the chestnuts and 1 tbsp thyme ,cook until fragrant about 1 minute. Add the broth and half tsp salt, bring to a boil and simmer for about 30 minutes. Puree the soup in a blender and strain through a fine sieve into a clean pot. Season to taste.

In 10 inch frying pan, heat the prosciutto in a tsp of oil and add the remaining thyme. Garnish the soup with a little prosciutto and thyme and serve.

Now I know I did a little whining about preparing this dish... BUT... It was worth the effort. The soup was so delicious and different...a great change for new years dinner.