Start by cutting some chestnuts and cook them in boiling water with a sprig of rosemary and a few bay leaves for about 15 minutes. Delicious! Creamy Porcini Chestnut Soup. The soup is blended before serving  creating a very thick soup. Your email address will not be published. Heat the olive oil in a large saucepan, then add the celery, onion, and carrot and cook over medium low heat for about 5 minutes until soft. Required fields are marked *. Then peel and set aside. I found a recipe for a similar soup to this one in our local Umbrian newspaper recently and tore it out immediately as it combines two of my favorite fall foods, chestnuts and mushrooms. Add the chestnuts and about 4 cups of broth and simmer over medium low heat for about 30 minutes, adding additional broth if needed. This soup is thick, rich, with a delicate earthiness. Remove the thyme sprigs. They put a 3oz custard in the middle of the soup bowl and poured the soup … Heat a heavy bottomed skillet over medium heat, and butter and sweat celery and leeks in the butter until very soft DO NOT BROWN. of boiled chestnuts 1/4 CUP of butter Salt It was creamy with just a touch of sweetness. But, we also used unsweetened canned chestnut puree instead of fresh chestnuts. Preparation In a large saucepan over medium heat, warm the olive oil. Butternut Squash and Chestnut Soup El invitado de invierno ground nutmeg, chestnuts, salt, olive oil, wine, bacon, onion and 2 more Butternut Squash, Chickpeas, and Chorizo Comfort Soup … Add the pancetta cubes and sauté until they begin to soften, about 2 minutes. If you are using frozen chestnuts, simmer for approximately 2… https://www.greedygourmet.com/recipes-for-diets/vegan/chestnut-soup In the meantime, cut the pumpkin into pieces after cleaning it. Cover the pot and let simmer for about 35 minutes. Blend each batch of soup for 1 minute, or until completely smooth. Add chestnuts and Madeira and simmer, covered, 3 minutes. To garnish the soup, you could saute some fresh mushrooms & some diced pancetta, a spoonful of pesto, or add a dollop of sour cream with fresh chopped herbs. This soup is thick, rich, with a delicate earthiness. Song of the day: Better When I’m Dancin’, by Meghan Trainor. Once boiled, cool, and peel. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Chickpea Chestnut Soup (Zuppa di Ceci e Castagne), a delicious, hearty, creamy, vegan and gluten-free soup, traditional in many Regions of Central Italy and with all the good flavors of chickpeas, chestnuts, rosemary, and sage. Bring the soup to a simmer. Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes. Melt the butter in a medium sauce-pan. It’s earthy from the chestnuts, savory from the aromatics and herbs, and topped with a Parmesan crema. To prepare the chestnuts, I simply cut an X into them with a sharp knife and boiled then for about 30 minutes. This soup was rich, thick and had a delicate earthiness to it that was simply delicious. Since I wanted the “real” porcini flavor, I settled for frozen porcini in my version of this recipe, although you could use any combination of mushrooms you prefer. Learn how your comment data is processed. Add the roasted chestnuts and chicken stock and bring to a simmer. If you are using the basic button mushroom though I would consider adding some rehydrated dried porcini into the mix to increase the mushroom flavor. I did find the flavor was more developed the second day after we reheated it so it certainly is a soup you could make ahead of time and store in the refrigerator a day or two before serving. Pour the soup … Creamy Italian Chestnut Soup is so decadent, rich, and silky. Remove the cover and continue to simmer for 5 more minutes. Your email address will not be published. Chestnuts are everywhere here in Umbria right now and although porcini mushrooms are not as available here as they are in Tuscany, mushrooms of every other variety are being sold in every grocery store and street market. The essence of Italian cooking today is simplicity. This site uses Akismet to reduce spam. Served just warm, the flavor is much more pronounced. Soak the leek briefly in water to remove sand and grit, then drain. 1 Pound Porcini Mushrooms (OR Mushrooms Of Choice) Cleaned & Chopped, 1 Pound Fresh Chestnuts, Boiled & Peeled & Coarsely Chopped, Chicken or Vegetable Broth (About 4 to 5 Cups), Chopped Fresh Herbs & Drizzle Of Extra Virgin Olive Oil. I love serving this impressive soup in beautiful little crocks as a first course on … Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring … This is one soup in particular that is best not served too hot. The original recipe called for just chestnuts and porcini mushrooms, but I like to develop a flavor base for all my soups by using a soffritto, a mix of onion, celery, and carrots that are slowly sauteed. I wanted to simply enjoy the flavor on it’s own so I simply topped the soup with some chopped fresh chives, a drizzle of really good extra virgin olive oil, and some cracked black pepper. We didn’t puree the soup because we like to see the vegetables. Cool for 15 minutes and then puree until thick and smooth. Add the mushrooms and continue to cook until the mushrooms are tender and lightly browned. Save my name, email, and website in this browser for the next time I comment. List of Ingredients 1 1/2 CUPS of milk 1 CUP of carnaroli rice 4 OZ. Working in two batches, ladle the soup into a blender. Making pumpkin and chestnut soup is simple. I found a recipe for a similar soup to this one in our local Umbrian newspaper recently and tore it out immediately as it combines two of my favorite fall foods, chestnuts and mushrooms. Haven't made it but had chestnut soup at 5 star restaurant and loved it. If you find it too thick, simply dilute with a bit of additional broth. More Soup Recipes. Add the garlic and cook another couple of minutes until the garlic releases it's aroma. This way we still had both the creamy broth and chunky veggies and mushrooms. Trim the top off the leek, slice it lengthwise and chop it roughly. Serve just warm with your garnish of choice. The olive oil my name, email, and website in this browser for the next time I comment prepare... Cover the pot and let simmer for about 35 minutes blended before serving creating a very soup. 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