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Italian Recipes -
Chestnut Soup (Zuppa
di Castagne) Recipe
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Italian Soups
Recipes
- Chestnut Soup (Zuppa di Castagne)
Recipe
Ingredients
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450 g/1lb chestnuts
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25 g/1 oz/2 tbsp butter
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1 small onion, minced
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25 g/1 oz/1/4 cup plain
(all-purpose) flour
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600 ml/1 pt/2 1/2 cups milk
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Salt and freshly ground black
pepper
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2.5 ml/1/2 tsp grated nutmeg
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150 ml/2/3 cup single (light)
cream
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5 ml/1 tsp chopped fresh
parsley
Method:
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Slit the
chestnuts and boil them until they are soft. Remove
the outer shell and the inner skin.
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Blend or rub
through a sieve. Heat the butter in a saucepan and
cook the onion. Sprinkle over the flour and stir.
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Gradually stir in the milk and bring to the boil.
Stir until the sauce has thickened and there are no
lumps.
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Blend in the chestnut puree. Season with the
salt, pepper and nutmeg and cook for 8-10 minutes,
stirring all the time.
-
Remove from the heat and stir
in half the cream. Serve hot with some of the remaining cream poured in the centre of
each dish
and garnish with the parsley.
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