A warming and delicious cool weather soup, this hearty chestnut and pancetta soup will leave you feeling souper!
- Preheat oven to 200°C. If using fresh chestnuts, use a sharp knife to cut a cross into the flat side of the chestnuts. Transfer to a baking tray and bake for about 30 minutes, until chestnuts feel quite soft. Set aside until cool enough to handle (they peel much better when warm), then use a small knife to remove the shells and any furry skins. Set aside.
- Heat oil in a large saucepan. Add the onion, celery, pancetta, rosemary and garlic and cook over low heat for 5-6 minutes until the onion softens and the mixture just starts to turn golden. Add chestnuts, potato and stock. Season, then bring to the boil. Reduce heat to low and simmer, partially covered, for 45 minutes.
- Meanwhile, to make the rosemary pesto, place the rosemary, garlic and pine nuts in a mortar and pestle (or a small food processor), and pound together, adding a good pinch of sea salt. Stir in the cheese, then gradually add the olive oil until it is a smooth paste.
- Set aside the soup to cool slightly, then blend in batches. Return to the pan, stir in the cream and reheat. Serve drizzled with the rosemary pesto.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set