Cream of chestnuts with Porto

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Ingredients

  • Brown: 500 g
  • Fennel: 1/2 spoonful of coffee
  • Onion: 1
  • Butter: 30 g
  • Port wine: 1/2 cup
  • Salt: taste.

Directions

Peel the chestnuts, branqueiam in the water to boil, removing them, then the skin. Take cooking in water seasoned with salt and fennel.

Aloura-if, in the butter, finely chopped onion and add the Port wine, chestnuts, and the water, previously coada, where they sodden. True, if necessary, spices, grinds, passing, then, by a passevite.

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