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How to make Chestnut soup with rosemary pesto

Yield = 6
Prep time: 0:55
Cook time: 1:25
Total time: 2:20

Ingredients

  • 1kg fresh chestnuts or 800g peeled, vacuum-packed pre-cooked chestnuts
  • 80ml (1/3 cup) olive oil
  • 2 onions, finely chopped
  • 3 celery sticks, chopped
  • 125g mild pancetta, chopped
  • 1 tablespoon chopped fresh rosemary
  • 2 garlic cloves, crushed
  • 1 red-skinned potato, peeled, chopped
  • 1.5L (6 cups) Massel chicken style liquid stock
  • 150ml thick cream

Rosemary pesto

  • 1 tablespoon chopped fresh rosemary
  • 1 garlic clove
  • 20g pine nuts, roasted
  • Sea salt
  • 40g parmesan cheese, grated
  • 100ml extra virgin olive oil

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.