Zuppa di Castagna

Buonasera!   Cooler nights have arrived in Southern California.   (About time!!!)   To celebrate, I’ve opted to whip up one of my favorite Fall/Holiday dishes – CHESTNUT SOUP.   These earthy, rich-tasting morsels are sure to delight when pureed with Leek, Carrot & Onion, topped off with an artist dash of Extra Virgin Olive Oil, Espresso Balsamic (both from my good friend, Alex at Ferrari Olive Oil Company – Studio City) and a touch of chopped Sage.   Black Truffle Oil makes for a delicious alternative (minus the balsamic).   Soups on!   Ciao e buon appetito.