Best Abruzzese Chestnut And Lentil Soup Recipes
CHESTNUT, LENTILS AND VEGETABLE STEW
This is a nice winter stew or soup that everyone loves in my family. It is so comforting on a cold winter night, or it can be a Thanksgiving dish substitute for vegetarians. It tastes wonderful the next day! Experiment with the vegetable combinations!
Provided by experimentalbakerandcook
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 39 g, Fat 6.1 g, Fiber 6.3 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 416.4 mg, Sugar 11.3 g
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
ABRUZZESE CHESTNUT & LENTIL SOUP
Legumes are a specialty of growers in L'Aquila, the big inland province of Abruzzo, and the pride of the region is the small, tender lentils grown in the mountain village of Santo Stefano di Sessanio. Since my recent visit to this remote, rugged settlement, I have had no doubt that it was in just such a place that this hearty and warming winter soup, thick with lentils and chestnuts, was created. These native foods, so good together, can surely sustain one through long cold winters in the high country. Unfortunately, the delicious lenticchie of Santo Stefano di Sessanio are a limited commodity and not available here. Instead, I recommend using lentils from Castelluccio in Umbria (see Sources, page 387) in this soup. Ordinary lentils are fine as well, though some larger types may need soaking or longer cooking time. Chestnuts, grown along the length of the Apennines, are also essential to Abruzzese cuisine. In season, they're enjoyed in everything from pastas to desserts, and then, like lentils, dried for winter cooking or milled into flour. Though this soup can be made with fresh (or frozen) chestnuts, I use dried chestnuts, as is often the case in Abruzzo. These are available year-round and spare you the work of peeling. I also like the way they cook slowly without disintegrating, giving the soup a particularly nice texture. They do require an overnight soak, however, before you start cooking.
Yield makes 3 1/2 quarts, serving 8 or more
Number Of Ingredients 14
Steps:
- Rinse the dried chestnuts, and put them in a bowl with cold water to cover by at least 4 inches. Let soak in a cool place for 8 hours or overnight, and drain them when you start cooking the soup.
- Pour the olive oil into the soup pot, set over medium-high heat, and drop in the crushed garlic cloves. Cook for a couple of minutes, until they're sizzling and lightly colored, then drop in the herb sprigs and bay leaves, and cook for a minute. Stir in the crushed tomatoes, bring the juices to a boil, and cook for a minute or two, to concentrate the flavors.
- Pour in the water, stir well, add the basil leaves and drained chestnuts, and cover the pot. Bring to a boil over high heat, then set the cover ajar and cook at a gentle boil, reducing gradually, until the chestnuts have softened and have started to crumble, about 1 1/2 hours.
- Rinse the lentils, and stir them into the soup along with the salt. Return to a full boil, and cook, cover ajar, for 30 minutes or more, until the lentils are tender (timing depends on lentil size and variety) and the broth is flavorful.
- Ladle the soup into warm bowls. Sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil. Serve right away, with more grated cheese at the table.
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Abruzzese Chestnut and Lentil Soup Recipes
Italy is a country that is widely recognized for its specialties when it comes to food. Among the many dishes that Italy is famous for are its soups, which come in different varieties and recipes. One such soup is the Abruzzese chestnut and lentil soup, which is a hearty and flavorful soup that originates from the Abruzzo region in Southern Italy. This soup is traditionally made using a combination of chestnuts, lentils, vegetables, and seasonings. It is a relatively easy dish to make, and it has become increasingly popular among food enthusiasts.History of Abruzzese Chestnut and Lentil Soup Recipes
The Abruzzese chestnut and lentil soup have a rich history that dates back to ancient times. The history of this soup can be traced back to the rural and mountainous areas of the Abruzzo region, where the dish was commonly consumed during the winter months. The Abruzzo region is a mountainous region in Southern Italy, located between the Apennine Mountains and the Adriatic Sea. The mountainous terrain and harsh winter conditions in the region made it difficult for farmers to grow crops, and this led to the use of chestnuts and lentils as a substitute for other vegetables. Chestnuts were readily available in the region, and they were a staple food for the locals. The lentils used in the soup were also grown by the farmers in the region, and they were a good source of protein. The dish was also popular among the poor farmers, who could not afford to buy meat. The soup was often consumed as a meal on its own, and it was considered to be a comfort food during the cold winter months.Ingredients in Abruzzese Chestnut and Lentil Soup Recipes
The Abruzzese chestnut and lentil soup is made using a combination of chestnuts, lentils, vegetables, and seasonings. The following are the main ingredients used in this soup:- Chestnuts
- Lentils
- Tomatoes
- Carrots
- Celery
- Onions
- Garlic
- Bay leaves
- Thyme
- Vegetable broth
- Extra-virgin olive oil
- Salt and pepper to taste
How to Make Abruzzese Chestnut and Lentil Soup Recipes
The process of making the Abruzzese chestnut and lentil soup is relatively easy and straightforward. The recipe can be adjusted to suit individual tastes, and it can be made using a slow cooker, a pressure cooker, or a stovetop. The following are the steps involved in making this soup:- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, garlic, celery, and carrots and sauté for about five minutes, or until the vegetables are soft and tender.
- Add the chestnuts and the lentils to the pot and stir to combine. Cook for another five minutes.
- Next, add the chopped tomatoes, bay leaves, and thyme to the pot, and stir to combine. Cook for another five minutes.
- Add the vegetable broth to the pot, and stir to combine. Bring the soup to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the lentils and chestnuts are tender.
- Remove the bay leaves from the soup and season with salt and pepper to taste.
- Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy.
- Return the soup to the pot and heat it over medium heat until it is hot.
- Serve the soup hot with a sprinkle of chopped parsley on top.
Variations of Abruzzese Chestnut and Lentil Soup Recipes
As previously mentioned, the Abruzzese chestnut and lentil soup recipe can be adjusted to suit individual tastes. Some variations of the soup include:- Vegetable-free version: Some people prefer to make the soup without the carrots, celery, and onions, making it a more rustic and earthy dish.
- Meat version: The soup can be made with the addition of bacon or pancetta, giving it a smoky flavor.
- Spicy version: For those who like more heat, the soup can be made with the addition of hot pepper flakes or cayenne pepper.
- Creamy version: The soup can be made creamy by adding a dollop of heavy cream or sour cream at the end of the cooking process.