Sopa de Castanas

This is my favourite recipe from this book though I only cook it in autumn because I think it's best with fresh chestnuts. I usually make it as a stew rather than a soup, leaving the ingredients in larger pieces and reducing the stock; I also omit the saffron because it's pretty much overpowered by the colours and flavours of the other ingredients.

Can be made even more substantial with the addition of chicken thighs and/or chick peas.