Best Abruzzese Chestnut Lentil Soup Recipes

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ABRUZZESE CHESTNUT & LENTIL SOUP



Abruzzese Chestnut & Lentil Soup image

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

1/2 pound dried chestnuts (see Sources, page 387)
1/2 cup extra-virgin olive oil
4 plump garlic cloves, crushed and peeled
3 sprigs fresh thyme
3 sprigs fresh marjoram
2 bay leaves, preferably fresh
1 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand
4 quarts water
8 large fresh basil leaves
1 pound lentils
2 tablespoons kosher salt
Freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)
Extra-virgin olive oil, excellent-quality, for serving
A heavy-bottomed soup pot or saucepan, 6-quart capacity or larger

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.

ABRUZZESE CHESTNUT AND LENTIL SOUP



ABRUZZESE CHESTNUT AND LENTIL SOUP image

Categories     Soup/Stew

Number Of Ingredients 12

½ pound dried chesnuts
½ cup extra-virgin olive oil
4 plump garlic cloves, crushed and peeled
3 sprigs fresh thyme
3 sprigs fresh marjoram
2 bay leaves
1 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand
4 quart water
8 large fresh basil leaves
1 pound lentils
2 tablespoons kosher salt
freshly grated pecorino

Steps:

  • For this soup you will need a heavy-bottomed soup pot or saucepan, 6-quart capacity or larger. 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 Lentil Soup Recipes

If you are looking for a hearty and healthy soup recipe, Abruzzese Chestnut Lentil Soup may be just what you need. This soup is a traditional dish from the mountainous region of Abruzzo in southern Italy. It is a flavorful and filling dish that is perfect for the cold winter months.
History of Abruzzese Chestnut Lentil Soup
The mountainous region of Abruzzo has a rich culinary tradition that is centered around hearty dishes that are made with locally grown ingredients. Chestnuts and lentils are two of the most important ingredients in Abruzzese cuisine, so combining them in a soup makes perfect sense. The recipe for Abruzzese Chestnut Lentil Soup has been passed down through generations of families from the region. It has remained popular due to its delicious flavor and nutritional value.
Ingredients Used in Abruzzese Chestnut Lentil Soup
To make Abruzzese Chestnut Lentil Soup, you will need several key ingredients. These include: - Lentils: Brown lentils are the most commonly used type in this recipe. They are hearty and hold up well to the other ingredients in the soup. - Chestnuts: Chestnuts can be roasted and roughly chopped to give the soup a nutty flavor and a slightly crunchy texture. - Onion: One or two large onions are typically used to give the soup some sweetness and depth of flavor. - Carrots and Celery: These vegetables are used to add some freshness and color to the soup. They also help to make the soup more filling. - Tomatoes: A can of diced tomatoes is usually added to the soup to give it a slightly acidic flavor. - Garlic: A few cloves of garlic are typically used to add some depth of flavor to the soup. - Olive Oil: A high-quality olive oil is used to sauté the vegetables and give the soup a rich flavor. - Water or Stock: Water or vegetable stock can be used to cook the soup. The choice depends on personal preference.
How to Prepare Abruzzese Chestnut Lentil Soup
To prepare Abruzzese Chestnut Lentil Soup, you will need to follow a few simple steps: 1. Start by heating a large pot over medium heat. Add some olive oil and sauté the onions, carrots, celery, and garlic until they are soft. 2. Add a can of diced tomatoes and cook for a few more minutes until the tomatoes begin to soften. 3. Add the lentils and chestnuts to the pot along with enough water or vegetable stock to cover everything by a few inches. 4. Bring the soup to a boil and then reduce the heat to low. Cover the pot and simmer for 45 minutes to 1 hour, or until the lentils are tender. 5. Once the lentils are cooked, use an immersion blender (or transfer the soup to a blender) and blend until the soup is smooth and creamy. 6. Taste the soup and adjust the seasoning as needed with salt and pepper. 7. Ladle the soup into bowls and garnish with chopped parsley or grated Parmesan cheese if desired.
Health Benefits of Abruzzese Chestnut Lentil Soup
Abruzzese Chestnut Lentil Soup is a nutritious and filling meal that is perfect for those who are health-conscious. Here are some of the health benefits of the ingredients used in the soup: - Lentils: Lentils are an excellent source of plant-based protein and fiber, which helps to keep you feeling full and satisfied for longer. - Chestnuts: Chestnuts are an excellent source of vitamin C, which helps to boost your immune system. They are also a great source of fiber, which can help to keep you feeling full and satisfied. - Carrots and Celery: These vegetables are packed with vitamins and minerals that are essential for good health. They are also low in calories, which makes them a great choice for weight loss. - Tomatoes: Tomatoes are a good source of vitamin C and potassium, which can help to lower your risk of heart disease. - Garlic: Garlic has been shown to have numerous health benefits, including reducing blood pressure and boosting your immune system.
Conclusion
Abruzzese Chestnut Lentil Soup is a delicious and nutritious soup that is perfect for those who are looking for a healthy and filling meal. It is easy to prepare and can be made with simple, wholesome ingredients. Give this recipe a try and enjoy the flavors of Italy in your own kitchen.

Valuable Tips for Making Abruzzese Chestnut Lentil Soup Recipes

Lentils are a hearty and healthy ingredient that can be used in a variety of soups and stews. One particular type of lentil soup that carries a lot of flavor is Abruzzese Chestnut Lentil Soup. This recipe has been passed down through generations and is a staple in the Abruzzo region of Southern Italy. If you want to make this soup and achieve the authentic flavors that come along with it, here are some valuable tips that you should keep in mind:
1. Soak Your Lentils Overnight
One of the keys to making great lentil soup is to ensure that the lentils are fully cooked and tender. To achieve this, you should soak your lentils overnight before using them in the recipe. Soaking allows the lentils to absorb water and begin to break down, which reduces the cooking time and ensures they are fully cooked through. This step can also help to reduce the gas-producing enzymes that are present in lentils, making them more digestible.
2. Use Fresh Chestnuts
Chestnuts are a key ingredient in Abruzzese Chestnut Lentil Soup, and using fresh chestnuts will help to enhance the flavor and texture of the soup. Fresh chestnuts can be difficult to find, but they are worth seeking out for this recipe. If you cannot find fresh chestnuts, you can use canned, jarred, or vacuum-packed chestnuts, but they may not taste as fresh.
3. Toast and Grind Spices Fresh
A blend of toasted and ground spices is added to Abruzzese Chestnut Lentil Soup, which gives it its unique and delicious flavor. To ensure the spices are as flavorful as possible, toast them in a dry pan before grinding them. This will help to release the essential oils and enhance their aroma and taste. You should also grind the spices just before adding them to the soup to ensure they are as fresh as possible.
4. Use High-Quality Tomatoes
Tomatoes are another key ingredient in Abruzzese Chestnut Lentil Soup, and using high-quality tomatoes will make a huge difference in the flavor of the soup. You should use fresh, ripe tomatoes when they are in season, or canned whole tomatoes when they are not. If you use canned tomatoes, make sure they are of high quality and do not contain any added sugars or preservatives.
5. Add Greens at the End
Abruzzese Chestnut Lentil Soup is often served with a handful of fresh greens, such as spinach or Swiss chard. To ensure that the greens stay fresh and vibrant, you should add them to the soup at the very end of the cooking process. This will allow them to wilt just enough to be cooked, but not so much that they lose their bright color and nutritional value.
6. Use a Good-Quality Stock
The stock that you use in Abruzzese Chestnut Lentil Soup will also make a big difference in the overall flavor of the dish. You should use a good-quality chicken or vegetable stock, preferably one that is homemade or made from scratch. Store-bought stocks can be used in a pinch, but they may contain added sodium and other additives that can affect the taste of the soup.
7. Serve with Crusty Bread
Abruzzese Chestnut Lentil Soup is a hearty dish that is perfect for a cold winter evening. It is best served with crusty bread, which can be used to soak up the flavorful broth and add some texture to the dish. You can also serve the soup with a drizzle of olive oil and a sprinkle of grated Parmesan cheese, if desired.

Conclusion

Abruzzese Chestnut Lentil Soup is a delicious and hearty dish that is perfect for a cold winter evening. To achieve the authentic flavor that comes with this recipe, it is important to follow these valuable tips. By soaking your lentils, using fresh chestnuts, toasting and grinding your spices, using high-quality tomatoes, adding greens at the end, using a good-quality stock, and serving with crusty bread, you can create a soup that is truly special and full of flavor.

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