Recipe courtesy of David Rocco
Print
Zuppa Di Castagne: Chestnut Soup
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 shallot, chopped
  • 1/2 cup canned pureed peeled tomatoes
  • 25 chestnuts, roasted and peeled
  • 8 cups vegetable stock
  • Salt and freshly ground black pepper
  • Fresh parsley, finely chopped
  • 1 cup toasted croutons

Directions

Put the olive oil, garlic, and shallot in a deep pot over medium heat. Cook for a few minutes, or until the garlic turns golden in color. Add the tomato puree, and chestnuts, and cook for another minute. Add the vegetable stock and bring the soup to a boil. Season the soup with salt and pepper, to taste. Reduce the heat, and let simmer for about 40 minutes. Before serving in individual bowls, sprinkle the soup with chopped parsley and croutons.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Risotto Croquettes: Arancini Di Riso

Recipe courtesy of Debi Mazar and Gabriele Corcos

Roasted Chestnuts

Recipe courtesy of David Rocco

Celeriac Soup

Recipe courtesy of Roger Mooking

Pumpkin Soup

Recipe courtesy of Jennifer Paterson

Spiced Squash Soup

Recipe courtesy of Bal Arneson

Ginger-Soy Carrot Soup

Recipe courtesy of Rachael Ray

Creamy Cauliflower Soup with Aged Cheddar Pancetta, and Sauteed Leeks

Recipe courtesy of Nadia G

So Much Pretty Food Here