ANTICA ZUPPA LOMBARDA
(chestnuts , turnip  e leaks)

INGREDIENTS FOR 4 PERSONS:

500 g of chestnuts

2 celery stalks

2 leeks

4 turnips

40 g of butter

½  l of milk

bread crusts

14 spoons of grappa

salt and pepper.

PREPARATION

If you use fresh chestnuts this dish will be more work-some
yet also better tasting.  
Soak the chestnuts in boiling water then peel them
and allow to cool.  Brown the turnip, the white part
of the leeks and the chopped celery in butter.  
 Add the chestnuts, cover with water and cook
for at least an hour.  Put it all through a presse puree
or sieve which allows the pieces to >remain a bit coarse; 
if the mix is dense, dilute with a bit of milk.  
Add >salt and pepper to taste.  
At serving, accompany this soup with toasted
bread crusts, and pour a squirt of grappa on top.