To me, the thought of fall holidays and cool weather always conjures up images of roasting chestnuts. Their ubiquitous scent instantly transports me to the streets of Rome, Torino, and Crotone, where during the cooler months fresh chestnuts are a highly anticipated treat. In honor of the World Week of Italian Cuisine, which officially kicks off the 3rd week of November in the United States, Diabetes Awareness Month, and Thanksgiving, I’m sharing a nutritious and delicious soup recipe which is perfect for a first course at a welcoming fall meal.
Freshly roasted chestnuts are traditionally used in this soup, but since that is not an option for many, the jarred variety can be substituted. You can puree this soup and serve it that way as well, perhaps with short pasta or rice added in Step 3 and cooked until done before serving.
Italian soups fall into four main categories—minestre, zuppe, crème, and vellutate—and, in the Italian language, the correct terms are used to refer to each type of soup. For example, while Vellutata di castagne, or Cream of Chestnut, would be called a soup in English, it would only be called a vellutata in Italian.
- Recipe from Italian Recipes For Dummies by Amy Riolo.
Vellutata di castagne/Cream of Chestnut Soup
PREP TIME: 10 MIN
COOK TIME: 40 MIN
YIELD: 4 SERVINGS
INGREDIENTS
* 2 tablespoons Amy Riolo Selections or other good-quality extra virgin olive oil
* 1 pound roasted or steamed jarred chestnuts
* 1 small carrot, peeled and coarsely chopped
* 1 stalk celery, coarsely chopped
* 1 small yellow onion, coarsely chopped
* 2 cloves garlic, peeled and sliced
* 4 cups Homemade Vegetable or Chicken Stock (see Chapter 3) or low-sodium chicken or vegetable stock
* 1 dried bay leaf
* 1 teaspoon fresh rosemary, minced or 1/2 teaspoon dried thyme
* 1⁄8 teaspoon kosher salt
* f1/4 cup cream
* 1/4 teaspoon black pepper, freshly ground
* 1/2 cup Parmigiano-Reggiano cheese, grated
DIRECTIONS
- Heat oil in a large saucepan over medium heat. Add chestnuts, carrot, celery, and onion, stirring to mix well. Sauté until tender, about 7 minutes. Stir in garlic.
- Add the stock to the vegetables, increase heat to high, and bring to a boil. Reduce heat to medium-low and add bay leaf, rosemary or thyme, salt, and pepper. Simmer, covered, for 20-30 minutes, or until vegetables are tender.
- Purée the soup in a food processor fitted with a metal blade (carefully remove the core of the lid, and cover it with a kitchen towel, so that mixture will not burst out). Process for 20 seconds and stir in cream.
- Pour the purée into the bowls. Sprinkle fresh black pepper and Parmigiano-Reggiano cheese, and serve hot
TIP:
Serve this creamy, cozy soup in the fall. It is an excellent first course and pairs well with poultry and meat. I like to serve it with turkey, and it makes an unexpected way to start the Thanksgiving meal.
Pair this dish with a bottle of Terrano del Carso or similar. A lively ruby red wine that is known for the exuberance of its acid verve and for the fragrant notes of blackberry, currant, and raspberry.
