Chestnuts

Queens of autumn

 

We are in autumn, the days are getting shorter and starts to get cold … So why not warm up with a good plate of chestnut soup? Protagonists of the winter here in Sardinia, chestnuts are present in different recipes, but most of these involves the addition of lard and other legumes (beans, chickpeas ..). It is known the “pisu cun Castanza” as well as the recipe for chestnut soup of Aritzo, but the one that I propose today is a vegan reinterpretation of some of these recipes:

Ingredients:

  • 350g chestnut
  • 100g wild fennel
  • 100g of potatoes
  • 1 onion
  • 1 stalk of celery
  • 1 carrot
  • parsley
  • extra virgin olive oil
  • salt and pepper

Method:

Peel and skin chestnuts (you can also use dried chestnuts, 180g, putting them to soak the night before). Chop the fennel. Chop, but not too finely the onion, celery, carrot and parsley. Cut the potatoes into small cubes and cook in a saucepan with two tablespoons of olive oil and the chopped vegetables for a few minutes, then add about 1.5 liters of water. Add salt and pepper and bring to boil. Add the chestnuts and fennel and cook for about an hour, adding hot water in the case the soup is too reduced. Adjust salt and pepper and serve.

I would suggest the use of “pane carasau“(see post 1 & 2): you can break some pieces, place them on the bottom of the dish and pour the soup. Finish with a drizzle of extra virgin olive oil.

You can pair with a red wine, a Cagnulari (see post) or Carignano (see post) served at a temperature of 14-18 ° C.

Enjoy your meal!!!

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