In keeping with this blog's code this recipe is cheap and easy as to make and taps into the ever increasing trend of setting a low carbon footprint by using local and seasonal foods.It's autumn and the onset of winter and there is an abundance of chestnuts in Arrowtown.
There are a heap of things one can make with them. Roasted chestnut make a great snack, Italian chestnut soup a great lunch and an Asian chestnut stirfry a great dinner.
It was all in good timing then, that I had collected a full basket of chestnuts at the time of watching David Rocco making a chestnut soup on his TV series on the food channel the other day!
Here is the recipe:
ZUPPA DI CASTAGNE - serves 4 people
25 chestnuts, roasted and peeled
2 garlic cloves, finely chopped
1 shallot Onion), chopped
1/2 cup canned puríed peeled tomatoes or tomatoe puree for a more intense flavour (120ml)
8 cups vegetable or chicken stock (1.8l)
1 cup toasted croutons or bacon bits
4 tablespoons extra virgin olive oil (60ml)
fresh parsley, finely chopped
Salt and fresh ground pepper to season
To start your Zuppa di Castagne:
Place olive oil, garlic and shallot in a deep pot. Cook for a few minutes or until garlic turns golden in colour.
Add tomato puríe and chestnuts and cook for a minute.
Add the vegetable stock and bring soup to a boil. Season with salt and pepper.
Reduce heat and let simmer for about 40 minutes.
Sprinkle parsley before serving in individual bowls. Add croutons or bacon bits to each bowl.
I did not have any parsley so I went without it.
