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


  • 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



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.


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