Autumn nuts and bacon soup

I hate you virus.

Deeply genuinely hate.

This is the fifth consecutive day of living with a virus. Five long nights with no sleep. Five long days dealing with paracetamol, ibuprofen, sore throat relief. Onions in a plate. Herbs steaming. Put the pillow up. Dress the children down. Visits to the doctor. They're still here and this virus doesn't seem to be getting the message.

You're not welcome virus.

When someone in my household gets ill, everyone else ask to themselves the same question: who will be the next one? It’s a Russian roulette.

This particular time it has been me, then my other half, then my little one.

Getting ill is a pain. Getting ill and not being able to just stop and rest, sucks.

Today’s recipe is an autumn warmer dish which will make you feel better automatically. Even more if anyone else cooks it for you.

WHAT DO YOU NEED

3 Chicken Tights
2 Leeks
300 gr Bacon Lardons
500 gr Chestnuts + 200 gr Almond and Hazelnuts
25ml Double cream
1 L Water
Salt and pepper to taste
A pinch of oregano
2 Ts. Olive Oil
1 Tb. Sherry wine

WHAT DO YOU DO

Put the water in a deep pan with the chicken, the bacon and the leeks diced in circles. Bring to boil and then turn down to medium heat for 1.5 hours.

Peel the nuts and reserve. Tip: you would be able to easily remove chestnut’s peel if you scald them in boiling water for 2 minutes.

Take the chicken tights out and remove all bones. Then put them back in the pan and add the nuts and the cream. Also add the salt, pepper and oregano to taste. Cook for 20 more minutes and blend. Trick: depending if you like to find bits in the soup or not, you can blend the soup for more time and add a little bit more cream.

Finally, add the olive oil and the wine. Tip: if children are going to eat the soup, you can add the wine while it’s still boiling to allow all the alcohol to evaporate. Also, adding raw olive oil to the soup will make it keep all its healthy properties.

Serve warm with toasted granary bread and enjoy.