Chestnut, Pancetta and Rosemary Soup
A community recipe by TwinksNot tested or verified by Nigella.com
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Melt the butter in a large saucepan., add the pancetta/bacon and cook over a medium heat until just starting to brown. Add the onions, carrot and cook for about 10 minutes until softened and lightly browned. (dont caramelise) Add the chestnuts, rosemary, bay leaves, and garlic. Add enough water to cover completely. Bring to the boil. Partially cover the saucepan, reduce the heat and simmer for about 30 minutes. Stir occasionally. The chestnuts should start to break up, which will thicken the soup. Either serve like this, or if desired liquidise. Serve in warmed bowls with a garnish of rosemary sprigs
Melt the butter in a large saucepan., add the pancetta/bacon and cook over a medium heat until just starting to brown. Add the onions, carrot and cook for about 10 minutes until softened and lightly browned. (dont caramelise) Add the chestnut, rosemary, bay leaves, and garlic. Add enough water to cover completely. Bring to the boil. Partially cover the saucepan, reduce the heat and simmer for about 30 minutes. Stir occasionally. The chestnut should start to break up, which will thicken the soup. Either serve like this, or if desired liquidise. Serve in warmed bowls with a garnish of rosemary sprigs
Introduction
This originally got made as part of a christmas dinner with leftovers. But as canned chesnuts are available all year it isn't just a seasonal dish.
This originally got made as part of a christmas dinner with leftovers. But as canned chesnuts are available all year it isn't just a seasonal dish.
Ingredients
Serves: serves 5
Metric
Cups
- 125 grams butter
- 150 grams pancetta (or streaky bacon chopped)
- 1 carrot (peeled and chopped)
- 2 onions (finely chopped)
- 1 tin chestnuts (drained and rinsed - 750g tin)
- 1 tablespoon fresh rosemary (chopped)
- 2 bay leaves
- 2 cloves garlic (roughly chopped)
- 2 sprigs fresh rosemary (for garnish)
- 4⅖ ounces butter
- 5⅓ ounces pancetta (or streaky bacon chopped)
- 1 carrot (peeled and chopped)
- 2 onions (finely chopped)
- 1 tin chestnut (drained and rinsed - 750g tin)
- 1 tablespoon fresh rosemary (chopped)
- 2 bay leaves
- 2 cloves garlic (roughly chopped)
- 2 sprigs fresh rosemary (for garnish)
Method
Chestnut, Pancetta and Rosemary Soup is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Use a light vegetable stock if you wish, but it really doesn't need it water does just fine.
Use a light vegetable stock if you wish, but it really doesn't need it water does just fine.
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