Nutrition Facts
4 servings
4
Recipe for Chestnut and Cured Meat Soup
This velouté will brighten your autumn evenings and delight both young and old.
Ingredients
4 Aosta Capicola
400 Chestnut
80 Hazelnut
2 Shallot
1 Butter
30 Milk
35 Liquid cream
1 dash Olive oil
Salt
Pepper
Directions
1
Preheat the oven to 180°C.
2
Spread the hazelnuts on a rimmed baking sheet in a single layer, leaving space between them.
3
Place the tray of hazelnuts in the oven and let them brown for 15 minutes, stirring every 5 minutes. Then finely chop them and set aside to sprinkle on top of the soup.
4
Peel and finely slice the shallots.
5
In a skillet, melt a knob of butter and sauté the shallots for a few minutes.
6
Then add the chestnuts, milk, and cream. Cook over low heat for 20 minutes.
7
Blend the chestnut mixture.
8
Salt and pepper.
9
To finish, pour the soup, add some toasted hazelnuts, a drizzle of olive oil, and place the cured meat.
Ingredients
Ingredients
4 Aosta Capicola
400 Chestnut
80 Hazelnut
2 Shallot
1 Butter
30 Milk
35 Liquid cream
1 dash Olive oil
Salt
Pepper
Directions
Directions
1
Preheat the oven to 180°C.
2
Spread the hazelnuts on a rimmed baking sheet in a single layer, leaving space between them.
3
Place the tray of hazelnuts in the oven and let them brown for 15 minutes, stirring every 5 minutes. Then finely chop them and set aside to sprinkle on top of the soup.
4
Peel and finely slice the shallots.
5
In a skillet, melt a knob of butter and sauté the shallots for a few minutes.
6
Then add the chestnuts, milk, and cream. Cook over low heat for 20 minutes.
7
Blend the chestnut mixture.
8
Salt and pepper.
9
To finish, pour the soup, add some toasted hazelnuts, a drizzle of olive oil, and place the cured meat.
Notes
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