Soups
1 lb fresh or frozen-peeled chestnuts or 8 oz freeze-dried “Slices” (rehydrated to 16 oz) 3 Tablespoons extra virgin olive oil 2 medium leeks, including about 2″ of the green part 1 pound carrots (approximately 6) peeled and thinly sliced...
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8 Tablespoons (1 stick unsalted butter) 4 cups whole chestnuts or 16 ounces of freeze dried chestnut ‘Slices’ – re-hydrated to 32 oz 1 large carrot, peeled and grated or sliced 1 large parsnip, peeled and sliced 1 cup chopped,...
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