INGREDIENTS

• 200g = 7oz Almonds, raw
• 6g = about 3-4 large Garlic cloves
• Water for blanching (about 2 cups, two times)
• 370g = 13oz Chestnuts*
• 948mL = 4 cups Water
• 150g = ¾ cup Extra virgin olive oil
• 3tsp Kosher salt
• 1/8 tsp White pepper

*Chestnuts: You could buy raw chestnuts and roast or boil them yourself but you’d need so many that I recommend getting the ones that are already boiled and peeled for you that come either in a bag or jar.

PROCEDURE

1. We first need to blanch the almonds and garlic two times. It is a simple and quick process that will ensure full creaminess and a velvety elegance at the end.
2. Bring some water to a boil in a small pot and add the almonds and garlic, just for about 30 seconds. Strain and repeat once again.
3. Place the almonds in a kitchen towel after you’ve drained them for the second time, and rub them for a few seconds. Leave the garlic cloves on the side.
4. This friction will loosen all the skins and at this point you can probably squeeze all the skins off. It’s hard to explain but you’ll see that once you do it, they come off very easily.
5. Once you’ve peeled all the almonds, place them in a blender with the blanched garlic, chestnuts, salt, white pepper and water.
6. Process everything very well. Once you see that it starts to become a cream or paste, start drizzling in the olive oil. Make sure you scrape down the sides and the bottom of the blender once in a while.
7. You can always add some more water if you would like it a bit more liquid.
8. This soup can be frozen perfectly well and just reheat it in a pot or microwave. In any case, just know that you will probably need to add some water every time you reheat it since it thickens very easily.

I like serving the soup with some chopped chestnuts on top and a few drops of aged balsamic vinegar or a truffle infused balsamic vinegar (NO truffle oil please!)