Zuppa di Castagne

Zuppa di Castagne is a comforting Italian chestnut soup that brings warmth and flavor to any table. This gluten-free dish combines the earthy sweetness of chestnuts with aromatic herbs, creating a delightful and hearty meal.

Ingredients

• Chestnuts - 200 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 milliliters
• Bay leaf - 1
• Fresh thyme - 1 teaspoon, chopped
• Salt - to taste
• Black pepper - to taste
• Heavy cream - 50 milliliters (optional, for garnish)
• Chopped parsley - for garnish

Steps

1. Preheat the oven to 200°C (392°F) and roast the chestnuts for about 20 minutes until the skins split. Peel and chop them once cool.
2. In a medium pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté until the vegetables are soft, about 5-7 minutes.
3. Add the roasted chestnuts to the pot along with the vegetable broth, bay leaf, and thyme. Bring to a simmer and cook for 15-20 minutes.
4. Remove the bay leaf, and using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Season with salt and black pepper to taste. If desired, stir in the heavy cream for added richness.
6. Serve hot, garnished with chopped parsley.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 15 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants due to chestnuts, helping to combat oxidative stress.
• High in fiber, promoting digestive health and a feeling of fullness.

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