Heat the oil, sauté the chestnuts and leek for approx. I love chestnuts, and I was disappointed. https://dinnerinvenice.com/2011/03/24/chestnut-and-leek-soup In a saucepan melt butter and add carrots, celery, parsnips and shallots. Add in the leeks, celery and … Discard bay leaf and thyme. Thoroughly rinse the red lentils under a cold tap, then add to the pan. Powered by the Parse.ly Publisher Platform (P3). Remove from heat and let cool slightly. All text copyright Jack Monroe. Only add about 1/2 cup at the most. Instructions. Add the chestnuts and simmer for 20 more minutes. From La Cucina: The Regional Cooking of Italy by Compiled by the Italian Academy of Cuisine. I ended up adding salt, allspice and cayenne pepper, but it was still pretty bland. This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. Click here for my books! Working in batches, purée soup in a blender until smooth. This recipe is adapted from ‘How To Eat’ by Nigella Lawson, who in turn adapted it from ‘an aromatic, velvety, manilla-coloured soup at Le Caprice’ in the late 1980s. Heat, stirring until thickened, but do not let the mixture boil. Pretty bland if you ask me. This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. Let stand until porcini mushrooms, soften, about 15 minutes. Pour in the water, bring to the boil, reduce the heat, cover and simmer for approx 15 mins. Clean and peel the chestnuts. Pour over the stock, and bring to the boil. Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking. The original recipe includes half a leek, which I have omitted out of laziness; I didn’t have one in and didn’t want to take a trip to the shop especially, but if you want to stick more closely to the original, slice it and add it at the same time as the onion. Milk or coconut milk will give a similar creamy effect without breaking the piggy bank! Enter your email address to subscribe to this blog and receive notifications of new posts by email. Jack Monroe is an award winning food writer and bestselling author. Cook on a low heat to allow them to soften and gently cook, for around 10 minutes. Add stock, chestnuts or chestnut purée, bay leaf, and thyme; bring to a boil. First finely chop the onion and dice the carrot, and finely slice the celery. Jack Monroe is an award winning food writer and bestselling author. Copyright © 2009 Rizzoli Publications, Inc. Pretty much a bland potato leek soup with a slight chestnut flavor. Return soup … I'll definitely make it again. All prices correct at the time of printing and are subject to change. I pureed with my immersion blender. That said, the soup was delicious and easy. Published in the United States of America in 2009 by Rizzoli International Publications, Inc. Full Disclosure: I added an extra potato (left them all unpeeled), 2 cloves of garlic and a pinch of cayenne,and used olive oil instead of butter. https://cookingonabootstrap.com/.../nigellas-lentil-chestnut-soup-recipe Heat the oil in a large saucepan, and add the chopped vegetables. Click here for my books! SOUP. Reduce heat to medium; cook, slightly covered, until chestnuts are very tender, about 30 minutes. Books include A Girl Called Jack, A Year In 120 Recipes and Cooking On A Bootstrap. Melt the butter and sauté the leeks, carrots and chestnuts for about 10 minutes. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). She works with Oxfam, the Trussell Trust, Child Poverty Action Group, Plan Zheroes, the Food Chain and many food banks, schools and childrens centres to teach people to cook and eat well on a low income, and campaigns against the causes of poverty and austerity in Britain and abroad.