Chestnut soup with rosemary pesto

Posted by adm On August - 10 - 2011

How to cook Chestnut soup with rosemary pesto

Ingredients:

  • 1kg fresh chestnuts or 800g raw, vacuum-packed pre-cooked chestnuts
  • 80ml (1/3 cup) olive oil
  • 2 onions, finely shredded
  • 3 celery sticks, sliced
  • 125g mild pancetta, sliced
  • 1 tbs chopped fresh rosemary
  • 2 garlic cloves, low
  • 1 red-skinned tater, raw, shredded
  • 1.5L (6 cups) chicken strain
  • 150ml thick ointment
  • Rosemary pesto

  • 1 tbs chopped fresh rosemary
  • 1 clove
  • 20g pine barmy, roasted
  • Sea saltiness
  • 40g parmesan cheeseflower, grated
  • 100ml extra virgin olive oil

How to:

  • Preheat oven to 200°C. If using fresh chestnuts, use a sharp knife to cut a cross into the flat side of the chestnuts. Transfer to a baking tray and bake for roughly 30 proceedings, until chestnuts feel quite subdued. Set aside until cool enough to deal (they peel much better when tender), then use a small knife to remove the shells and any furry skins. Set by.

  • Heat oil in a large saucepan. Add the onion, celery, pancetta, rosemary and garlic and cook over low heat for 5-6 minutes until the onion softens and the mixture just starts to turn prosperous. Add chestnuts, potato and strain. Flavour, then bring to the roil. Reduce heat to low and simmer, partially covered, for 45 proceedings.

  • Lag, to make the rosemary pesto, place the rosemary, garlic and pine nuts in a mortar and stamp (or a small food processor), and pound unitedly, adding a good pinch of sea saltiness. Stir in the cheeseflower, then gradually add the olive oil until it is a smooth spread.

  • Set aside the soup to cool slimly, then blend in batches. Return to the pan, stir in the cream and reheat. Serve drizzled with the rosemary pesto.

  • Note: The chestnuts used in this have were supplied by the Chestnut Growers of Australia.

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