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Chesnut, Pancetta and Rosemary Soup

A community recipe by

Not tested or verified by Nigella.com

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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

Chesnut, 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.

  • 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
  • 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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