Chestnuts have a real taste of winter, and the delicious mix of bacon, vegetables, creamy chestnuts, and rosemary makes a filling soup
Chesntuts have a real taste of winter and the delicious mix of bancetta, vegetables, creamy chestnuts and rosemary makes a filling soup Heat the olice oil in a large saucepan, add the pancetta and cook over a medium heat, stirring frequently for 2-3 minutes until starting to brown Transfer to a plate with absorbent paper Top the saucepan add the onions and carrots and cook, stirring frequently for 10 minutes or until light golden and soft Drain the chestnuts, add to the pan with the garlic and add the bacon, reserving some to be used latter. Simmer and cook for 35 minutes until the chestnuts are beginning to soften and break down. Season to taste with salt and pepper if using. Ladle the soup into warmed bowls. drizzle with olive oil Top the soup with the rest of the bacon and some fresh chives.Soppa tal-Qastan - Chestnut Soup
Ingredients
Instructions
No Comments