Submitted by Paul & Rosalie Castagno
MINESTRE DI CASTAGNE
FROM THE
CHESTNUT
SOUP
This is a dish
made in the fall or winter when chestnuts are plentiful and you feel the need
for a hearty dish.
2 oz (60)
butter 3 onions fully chopped
1 carrot,
chopped 3 leeks
or 3 stalks of celery chopped
1 garlic clove
finely chopped 2 cloves
6 cups
(3pt/1.5L) water 2lb
(1kg) chestnuts
Heat butter
until golden brown, Over low heat, cook until onions,
carrot, leeks or celery, garlic and cloves are soft and golden, being careful nsot to burn them. Add water, bring to boil and simmer for
1 hour. Add salt to taste and sieve broth.
Meanwhile cut
and X using a knife on the flat side of each chestnut, add chestnuts to a
suitable pan and lightly coat with cooking oil. Place in a preheated 350F oven
and roast or 20 minutes. Allow to cool and remove husk and the inner skin from
the nut.
Simmer the
chestnuts in the broth until they are very soft and fall apart when squeezed
with a fork. Puree the chestnuts, using a sieve and return
Them
to the broth. Serve
very hot with a small croutons that have been toasted in a 350F for ten
minutes. SERVES 4