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Chestnut soup with rosemary pesto
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Prep Time:
55 minutes
Cook Time:
85 minutes
Total Time:
140 minutes
Hearty chestnut and pancetta soup, a cozy and delicious cool weather comfort.
Ingredients:
  • 1kg fresh chestnuts or 800g peeled, vacuum-packed pre-cooked chestnuts
  • 80ml (1/3 cup) olive oil
  • 2 onions, finely chopped
  • 3 celery sticks, chopped
  • 125g mild pancetta, chopped
  • 40.00 ml chopped fresh rosemary
  • 1 red-skinned potato, peeled, chopped
  • 1.5L (6 cups) chicken style liquid stock
  • 150ml thick cream
  • 1 garlic clove
  • 20g pine nuts, roasted
  • Sea salt
  • 40g parmesan cheese, grated
  • 100ml extra virgin olive oil
Instructions:
  • Preheat your oven to 200°C. If using fresh chestnuts, make a cross-shaped incision on the flat side of each chestnut. Place them on a baking tray and bake for approximately 30 minutes until they are soft to the touch. Let them cool slightly (they are easier to peel when warm), then peel off the shells and any fuzzy skins using a small knife. Set aside.
  • In a large saucepan, warm some oil over medium heat. Saute onion, celery, pancetta, rosemary, and garlic for 5-6 minutes until the onion softens and everything begins to turn golden. Stir in chestnuts, potato, and stock. Season with salt and pepper. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes.
  • For the rosemary pesto, combine rosemary, garlic, and pine nuts in a mortar and pestle or a small food processor. Crush together with a pinch of sea salt. Mix in the cheese, then slowly blend in the olive oil until smooth.
  • Let the soup cool briefly, then blend in batches. Mix in the cream and heat through. Drizzle with rosemary pesto before serving.

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