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Chestnut Soup with Fennel and Ricotta
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Chestnut Soup with Fennel and Ricotta
A modern version of a traditional soup prepared in the farmhouses of Upper Provence. The classic combination of Ricotta with sweet chestnuts and fennel is smoothed and softened by the addition of cream. For a richer broth, you can, if you wish, replace the water with chicken stock. However, the water-based version allows a better appreciation of the delicate flavour of the chestnuts.
- Preparation time: 10 minutes
- Cooking time: 40 minutes
-
Total time:
50 minutes
Serves: 4
Ingredients
- 2 x 200g packs cooked and peeled chestnuts
- 1 fennel bulb, trimmed and diced
- 1 bay leaf
- ½ tsp ground allspice
- Salt and freshly ground pepper
- 284ml carton double cream
- To finish
- 100g fresh Ricotta
- Extra virgin olive oil
Method
- Put the chestnuts in a roomy pan with 500ml water. Add the diced fennel, the bay leaf, allspice and 1 tsp salt. Bring to the boil, turn down the heat and simmer for 30-35 minutes, or until the fennel is perfectly soft.
- Liquidise or mash half the soup with the cream and a grinding of pepper. Return it to the pan, with the unliquidised soup, and gently bring back to just below the boil. Remove the bay leaf.
- Ladle into soup bowls, drop in a spoonful of Ricotta and finish with a drizzle of olive oil.
Comments
This recipe was first published in November 2003.
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