Zuppa di Castagne e Porcini (Chestnut and Porcini Soup)
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Ingredients
- 300 g cooked chestnuts
- 15 g dried porcini mushrooms
- 20 ml olive oil
- 100 g onion, finely chopped
- 100 g celery stalks, diced
- 2 garlic cloves
- 900 ml vegetable stock
- 1 tsp fresh rosemary, finely chopped
Nutrition (per serving)
- Calories
- 261 kcal
- Protein
- 4.8 g
- Carbohydrate
- 41 g
- of which sugars
- 10.6 g
- Fat
- 6.7 g
- of which saturates
- 1 g
- Fibre
- 5.6 g
- Salt
- 1.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried porcini in 150ml just-boiled water for 10 minutes, then drain, reserving the liquid, and chop.
- 2
Heat the olive oil in a large saucepan over a medium heat, add the onion and celery and cook for 8 minutes until softened. Add the garlic and porcini and cook for 1 minute.
- 3
Add the cooked chestnuts, vegetable stock, reserved porcini liquid and rosemary. Bring to the boil, then simmer for 20 minutes.
- 4
Blitz about two-thirds of the soup until smooth with a stick blender, then stir back through the rest for a chunky texture.
- 5
Season to taste and ladle into bowls to serve.
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