Sauté onion and carrots in oil until soft, in the meantime crush garlic with sea salt. Add peperoncino and garlic, steam for 5 to 10 min.
In the meantime, prepare broccoli (prepare ready to cook, e.g. peel, remove woody parts and dirt).
Add broccoli and chestnuts, douse with water. Bring to a boil and simmer gently for 20 to 30 minutes. Season with salt and mash.
According to: Brigid Allen, The soup book,
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