Chestnut soup with rosemary pesto

Chestnut soup with rosemary pesto

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A warming and delicious cool weather soup, this hearty chestnut and pancetta soup will leave you feeling souper!

The ingredient of Chestnut soup with rosemary pesto

  1. 1kg fresh chestnuts or 800g peeled, vacuum-packed pre-cooked chestnuts
  2. 80ml (1/3 cup) olive oil
  3. 2 onions, finely chopped
  4. 3 celery sticks, chopped
  5. 125g mild pancetta, chopped
  6. 1 tablespoon chopped fresh rosemary
  7. 2 garlic cloves, crushed
  8. 1 red-skinned potato, peeled, chopped
  9. 1.5L (6 cups) Massel chicken style liquid stock
  10. 150ml thick cream
  11. 1 tablespoon chopped fresh rosemary
  12. 1 garlic clove
  13. 20g pine nuts, roasted
  14. Sea salt
  15. 40g parmesan cheese, grated
  16. 100ml extra virgin olive oil

The instruction how to make Chestnut soup with rosemary pesto

  1. Preheat oven to 200u00b0C. If using fresh chestnuts, use a sharp knife to cut a cross into the flat side of the chestnuts. Transfer to a baking tray and bake for about 30 minutes, until chestnuts feel quite soft. Set aside until cool enough to handle (they peel much better when warm), then use a small knife to remove the shells and any furry skins. Set aside.
  2. Heat oil in a large saucepan. Add the onion, celery, pancetta, rosemary and garlic and cook over low heat for 5-6 minutes until the onion softens and the mixture just starts to turn golden. Add chestnuts, potato and stock. Season, then bring to the boil. Reduce heat to low and simmer, partially covered, for 45 minutes.
  3. Meanwhile, to make the rosemary pesto, place the rosemary, garlic and pine nuts in a mortar and pestle (or a small food processor), and pound together, adding a good pinch of sea salt. Stir in the cheese, then gradually add the olive oil until it is a smooth paste.
  4. Set aside the soup to cool slightly, then blend in batches. Return to the pan, stir in the cream and reheat. Serve drizzled with the rosemary pesto.

Nutritions of Chestnut soup with rosemary pesto

fatContent: 505.724 calories
saturatedFatContent: 43 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 12 grams protein
sodiumContent:

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