creamy chestnut and brussels sprouts soup

another random “let’s use what we have in the fridge” creation.

Ingredients (four portions):

steam brussels sprouts and potatoes; in the meanwhile sauté the onion and the garlic, coarsely chopped, in the olive oil.

add salt and once the onion is soft add the chestnut puree. stir to mix with the sauteed onion and garlic.

mix in the steamed vegetables, then add the stock covering the vegetables. mix well. boil for ten minutes on high heat, stirring frequently.

great served with a generous handful of extremely hot chilli, coarsely sliced.