Soup with chestnuts and spelt

Chestnuts are, together with red-yellow-brown trees, the symbol of autumn. When the cold begins, the fireplaces smoke invade the air, bruschette with just pressed oil are the delicacy of the season and roasted chestnuts are the treat. But this wonderful ingredient can be used also as a main ingredient for many tasty dishes. 

Chestnuts
Water
Extra virgin olive oil
Garlic (1 segment)

Thyme and Citrus thyme 
Bay leafs
Spelt
Milk
Pepper

Boil the chestnuts in hot water with bay leafs for at least 40', drain and put a cloth over them to keep them warm, peel both the skins. Brown the garlic in oil with bay leafs, citron thyme and thyme, when it gets golden take the garlic away, add the spelt rinsed, salt, chestnuts and water (about 1, 50 litres). Boil at a high flame for at least 30', when the water dryed, add milk, boil and reduce the sauce. Serve with some drops of extra virgin olive oil and grated chees, such as emmenthal or fontina valdostana.