Chestnut Soup – Sopa De Castanhas

Preheat the oven to about 250o. Score the chestnuts crosswise at the pointed end, place them on a baking tray and roast in the oven for about 20 minutes until the shells crack. Then peel the chestnuts and make the meat or vegetable soup with the lid closed for about 40 minutes. Remove 8 chestnuts from the clear soup, dice them and put them aside. Strain the remaining chestnuts with the clear soup and return them to the pot. Cut the crust off the white bread and pluck the loose white bread crumb. Stir the white bread into the soup and cook for about 5 minutes. Season the soup with salt, pepper and sugar and melt the butter before serving. Sprinkle the soup with the diced chestnuts.

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