Chestnut soup with oil


  • Water
  • Salt
  • Bay leaf
  • Chestnuts
  • European extra virgin olive oil


Boil all ingredients together for at least 45 minutes. Remove the chestnuts from the broth, clean them from the skins trying to keep them whole, put the skins in the broth and let them steep for 12 hours. Strain the broth, season with salt and bay leaf. Take the peeled chestnuts, place them in a bowl and cover with boiling broth. Season with European extra virgin olive oil raw.

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