Best 2 Zuppa Di Castagne Chestnut Soup Recipes

Zuppa di castagne, or chestnut soup, is a classic Italian dish that is both hearty and comforting. Made with chestnuts, vegetables, and a flavorful broth, this soup is sure to warm you up on a cold day. With its sweet and nutty flavor, zuppa di castagne is a popular dish to serve during the fall and winter months. It is also a relatively easy soup to make, making it a great choice for busy weeknights. When making zuppa di castagne, it is important to use fresh chestnuts. Canned or frozen chestnuts can be used, but they will not have the same flavor or texture as fresh chestnuts.

Let's cook with our recipes!

FRITTELLE DI CASTAGNE: CHESTNUT PANCAKES

Frittelle di Castagne: Chestnut Pancakes image

Provided by Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

Extra-virgin olive oil, for deep frying
14 ounces/400 g chestnut flour
Pinch salt
2 cups/500 ml water
Icing sugar (confectioners'), for sprinkling

Steps:

Heat the olive oil in a deep, heavy-bottomed frying pan. In a large mixing bowl add the flour, salt, and water and whisk until smooth and even batter.
Drop large spoonfuls of the batter into the hot oil a few at a time. Let fry, turning as needed, until golden brown and crispy on both sides. Transfer to a paper-towel-lined plate to absorb the excess oil. Plate the fritters on a serving dish and sprinkle with icing sugar.

CHESTNUT AND KALE SOUP

Chestnut and Kale Soup image

Categories Soup/Stew Blender Bean Leafy Green Tomato Lunch Bacon Kale Winter Healthy Chestnut Simmer Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 16

Ingredients

1/2 pound dried white beans such as cannellini, Great Northern, or navy (about 1 1/4 cups), picked over and rinsed
1/4 pound thinly sliced pancetta, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
3 1/2 cups low-sodium chicken broth (28 fluid ounces)
2 cups water
1 piece Parmigiano-Reggiano rind (roughly 3 by 2 by 1/2 inch)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 cups bottled peeled cooked whole chestnuts (8 ounces), halved
1/2 pound cavolo nero or regular green kale, stems and center ribs discarded and leaves torn into bite-size pieces
2 teaspoons chopped fresh thyme
Accompaniment: grated Parmigiano-Reggiano
Garnish: Parmigiano-Reggiano shavings; extra-virgin olive oil for drizzling; black pepper; fresh thyme sprigs; whole chestnuts

Steps:

Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
Cook pancetta, onion, and garlic in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 8 minutes. Add tomatoes with juice, beans, broth, water, cheese rind, salt, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and stir in chestnuts.
Transfer 2 cups soup to a blender and purée until smooth (use caution when blending hot liquids), then return to pot. Stir in kale and simmer, uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes. Stir in thyme.

Helpful Advice:

- Use fresh chestnuts for the greatest taste and texture. If using, make sure the chestnuts are plump and shiny. - To easily peel chestnuts, score a cross on the flat side of the chestnut, then blanch them in boiling water for 1-2 minutes. - Take care not to boil the chestnuts for too long, as they can quickly become too soft. - If using chestnut powder, reduce the stock to 1 liter and whisk in the chestnut powder until fully dissolved. Then, add the cream and follow the rest of the recipe. - Serve Zuppa di Castagne with a sprinkle of grated Parmesan cheese.

Conclusion:

Zuppa di Castagne, with its creamy texture, sweet chestnutty taste, and nutty aroma, is a comforting and delicious Italian dish. This chestnut and leek combination is a perfect fall or winter warmer. It is easy to make at home and can be enjoyed on special events or regular dinners. By following these tips, you can create a perfect bowl of Zuppa di Castagne that will impress your family and friends.