Tom wrote to ask for a chestnut and chickpea soup from L'Acquila, in the Abruzzo. I haven't come across it, but have found recipes for both chestnut and chickpea soup. To make chestnut soup for six you'll need:
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- 1 1/8 pounds (500 g) cleaned beet greens
- 3 carrots
- 3 onions
- 1 1/3 pounds (600 g) peeled chestnuts (see link below for information on chestnuts)
- 5 peeled potatoes
- Salt and pepper
- Olive oil
- Slices of bread, either toasted or fried in unsalted butter
Preparation:
Set the chestnuts to soak the night before. The next day, boil them together with the potatoes, carrots, greens, and onions (add the potatoes and carrots with the chestnuts, then the onions, and finally the greens, which will cook more quickly -- when all is cooked the chestnuts and vegetables should be fork tender). Drain the vegetables and put them through a blender or food mill to obtain a smooth cream. Check seasoning and serve the cream over slices of toasted bread, sprinkling all with a little olive oil.
Yield: 6 servings of chestnut soup.
Yield: 6 servings of chestnut soup.
