Festive/ Soup

Soppa tal-Qastan – Chestnut soup

Chestnuts have a real taste of winter, and the delicious mix of bacon, vegetables, creamy chestnuts, and rosemary makes a filling soup

Soppa tal-Qastan - Chestnut Soup

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Chesntuts have a real taste of winter and the delicious mix of bancetta, vegetables, creamy chestnuts and rosemary makes a filling soup

Ingredients

  • 3 tbsp Golden Drop Olive Oil
  • 175g Fior di Vita streaky bacon
  • 2 onions chopped
  • 2 carrots chopped
  • 350g dried chestnuts soaked overnight
  • 2 garlic cloves
  • 1 tbsp chopped rosemary
  • 100ml cucina d'oro cooking sauce
  • 1 litre chicken stock
  • salt and pepper

Instructions

1

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

2

Transfer to a plate with absorbent paper

3

Top the saucepan add the onions and carrots and cook, stirring frequently for 10 minutes or until light golden and soft

4

Drain the chestnuts, add to the pan with the garlic and add the bacon, reserving some to be used latter.

5

Simmer and cook for 35 minutes until the chestnuts are beginning to soften and break down.

6

Season to taste with salt and pepper if using.

7

Ladle the soup into warmed bowls. drizzle with olive oil

8

Top the soup with the rest of the bacon and some fresh chives.

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