Heat a heavy bottomed skillet over medium heat, and butter and sweat celery and leeks in the butter until very soft DO NOT BROWN. Chickpea Chestnut Soup (Zuppa di Ceci e Castagne), a delicious, hearty, creamy, vegan and gluten-free soup, traditional in many Regions of Central Italy and with all the good flavors of chickpeas, chestnuts, rosemary, and sage. I wanted to simply enjoy the flavor on it’s own so I simply topped the soup with some chopped fresh chives, a drizzle of really good extra virgin olive oil, and some cracked black pepper. Song of the day: Better When I’m Dancin’, by Meghan Trainor. More Soup Recipes. Add the roasted chestnuts and chicken stock and bring to a simmer. This soup is thick, rich, with a delicate earthiness. We didn’t puree the soup because we like to see the vegetables. It’s earthy from the chestnuts, savory from the aromatics and herbs, and topped with a Parmesan crema. Chestnuts are everywhere here in Umbria right now and although porcini mushrooms are not as available here as they are in Tuscany, mushrooms of every other variety are being sold in every grocery store and street market. List of Ingredients 1 1/2 CUPS of milk 1 CUP of carnaroli rice 4 OZ. of boiled chestnuts 1/4 CUP of butter Salt Preparation In a large saucepan over medium heat, warm the olive oil. Your email address will not be published. Learn how your comment data is processed. Working in two batches, ladle the soup into a blender. Creamy Italian Chestnut Soup is so decadent, rich, and silky. Add the garlic and cook another couple of minutes until the garlic releases it's aroma. Add the mushrooms and continue to cook until the mushrooms are tender and lightly browned. If you find it too thick, simply dilute with a bit of additional broth. Cool for 15 minutes and then puree until thick and smooth. This site uses Akismet to reduce spam. Once boiled, cool, and peel. I found a recipe for a similar soup to this one in our local Umbrian newspaper recently and tore it out immediately as it combines two of my favorite fall foods, chestnuts and mushrooms. Serve just warm with your garnish of choice. The essence of Italian cooking today is simplicity. Haven't made it but had chestnut soup at 5 star restaurant and loved it. Remove the thyme sprigs. Add the pancetta cubes and sauté until they begin to soften, about 2 minutes. If you are using frozen chestnuts, simmer for approximately 2… Since I wanted the “real” porcini flavor, I settled for frozen porcini in my version of this recipe, although you could use any combination of mushrooms you prefer. This way we still had both the creamy broth and chunky veggies and mushrooms. They put a 3oz custard in the middle of the soup bowl and poured the soup … Trim the top off the leek, slice it lengthwise and chop it roughly. This is one soup in particular that is best not served too hot. I found a recipe for a similar soup to this one in our local Umbrian newspaper recently and tore it out immediately as it combines two of my favorite fall foods, chestnuts and mushrooms. The soup is blended before serving  creating a very thick soup. Then peel and set aside. 1 Pound Porcini Mushrooms (OR Mushrooms Of Choice) Cleaned & Chopped, 1 Pound Fresh Chestnuts, Boiled & Peeled & Coarsely Chopped, Chicken or Vegetable Broth (About 4 to 5 Cups), Chopped Fresh Herbs & Drizzle Of Extra Virgin Olive Oil. This soup was rich, thick and had a delicate earthiness to it that was simply delicious. Add the chestnuts and about 4 cups of broth and simmer over medium low heat for about 30 minutes, adding additional broth if needed. I did find the flavor was more developed the second day after we reheated it so it certainly is a soup you could make ahead of time and store in the refrigerator a day or two before serving. Cover the pot and let simmer for about 35 minutes. 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