600g de châtaignes au naturel en bocal ou surgelés (possible aussi avec des marrons entiers)
1 oignon
2 gousses d’ail,
50cl de lait,
60cl d’eau,
½ cube de bouillon de poule,
6 fines tranches de poitrine de lard fumé ou de pancetta,
25g de beurre,
sel, poivre
La recette
Epluchez et émincez finement l'oignon. Pelez et hachez l’ail
Faites fondre le beurre dans une grand casserole et faites y blondir doucement l’oignon émincé.
Ajoutez les châtaignes, l'ail, le ½ cube de bouillon, le lait, ainsi que 60cl d’eau. Portez à frémissement et faites cuire 25 minutes environ.
Mixer ajoutez de l’eau si la texture vous semble trop épaisse, assaisonnez à votre goût et gardez au chaud.
Faites-les revenir dans une poêle chaude sans ajouter de matière grasse
Servez la soupe agrémentée des rubans de lard grillé et de poivre moulu.
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