Cream of Chestnut Soup

I can’t imagine the autumn-winter season without sweet chestnuts. I love them in every way – in dishes, or used as flour. I recommend chestnuts roast in the oven as a healthy snack. Chestnuts are a valuable source of nutrients and I have already written about them several times.

Preparation:

I washed the chestnuts, cut the shells, put them into a pot and boiled in water with salt and bay leaves for about 15 minutes. I chopped the onion finely and fried it in ghee butter. Then I peeled and cut the sweet potatoes and carrots, and cooked until tender. In the end I mixed all the ingredients and blended them adding spices to taste.