PREPARATION

Cut the chestnuts into chunks and chop an onion. Fruit both with olive oil in a pan. Extinguish with a dash of brandy and put under in chicken. Let cook a few minutes more. Season with pepper.

Pour everything into a blender and grind into a soup.

Cut the bread into small cubes and fry in a pan with olive oil. Drain on a paper towel. Mix the croutons if desired with some golden powder.

Dress the soup in a deep plate or bowl. Finish with a few sprigs of purslane and bread croutons.