Chestnut and Leek Pan

Rating: 3.82 / 5.00 (11 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Sauté the chestnuts in olive oil, add the leek and cook briefly. Season, extinguish with the soup, bring to the boil and simmer on a low heat for ten to 12 minutes with the lid closed.

When the chestnuts are cooked, season with sour cream and chopped marjoram.

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