Cream of chestnuts with Porto

Save to Favorites


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


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.

Share Recipe: Cream of chestnuts with Porto

Suggestions for the category: Cream

Leave your comment!

Similar recipes

 Create your Cookbook!

 Save your Favorite Recipes!

 Make your shopping List!

 Share your Recipes!

Create account