Chestnut Soup With Crisp Prosciutto

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The Bitten Word


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3 lb. fresh chestnuts

2 Tbs. unsalted butter

2 Tbs. plus 1 tsp. extra-virgin olive oil

4 medium leeks (white and light-green parts only), halved lengthwise, rinsed, and thinly sliced crosswise

1-1/2 Tbs. chopped fresh thyme; more for garnish

10 cups lower-salt chicken broth

Kosher salt

Freshly ground black pepper

2 oz. thinly sliced prosciutto, cut into thin strips

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