
Cooks’ Notes:
Before the arrival of potatoes, chestnuts were one of the population’s staple foods during the autumn. This is how, among other recipes, Transmontana chestnut soup emerged.
Like the vast majority of other Trás-os-Montes recipes, this soup is dense, cozy and comforting, ideal for cold days. The ideal is to make it with seasonal fruits, but you can also use frozen chestnuts.
Serve: 8 pessoasPreparação:20 minutosConfecção:20 minutos
White beans – 1 can drained (468g)
Chestnuts – 350g
Onions – 1
Garlic – 2 cloves
Olive Oil – q.b.
Salt – q.b
Water – 1L
Thyme – q.b.
Spinach – 200g