French Onion Soup
A French classic that is guaranteed to please- you really can't go wrong with a rich, flavourful...
Chickpea and Chestnut Soup
Southern Italians are hopelessly addicted to chestnuts. In autumn and winter, cooks pay homage to them with soups such as this hearty, warming bowlful.
| Ingredients (4 servings) | ||
|---|---|---|
| 300 | g | dried chickpeas |
| 1 | l | water |
| 700 | g | chestnuts (fresh or already cooked) |
| 2 | bay leaves | |
| 1 | tablespoon(s) | fennel seeds |
| 100 | g | pancetta, cubed |
| 2 | garlic cloves, sliced | |
| 1 | large onion, chopped | |
| salt | ||
| 2 | teaspoon(s) | olive oil, plus extra to serve |
| black pepper | ||
| handful | chopped parsley, to serve | |
Preparation:
- Soak the chickpeas overnight in plenty of water, then rinse well. Bring 1 litre of water to a boil, add the chickpeas and cook until soft, about 45 minutes.
- While the chickpeas are cooking, prepare the chestnuts. If using fresh chestnuts, cut the chestnuts on one side with a sharp knife. Put in a pan with water to cover, add the bay leaves and fennel seeds, bring to a boil and simmer over low heat until tender, about 35 minutes. Drain, leave to cool slightly, peel and roughly chop or crumble.
- If using pre-cooked chestnuts, bring them to the boil briefly with the spices, leave off the heat for 30 minutes, then roughly chop or crumble.
- Fry the pancetta in a pan large enough for the soup in the olive oil over a low heat until crispy. Lift out and set aside for later.
- Add the garlic and onion and sauté both until the onions are soft and translucent. Add the chestnuts and fry briefly, then add the chickpeas and their cooking liquid.
- Season with salt and pepper and simmer for 15 minutes, stirring frequently, until the soup becomes creamy. Add the pancetta.
- Before serving, season each plate with a drizzle of olive oil and extra pepper and garnish with a little parsley, if desired. Enjoy with toasted bread.
