Ingredients

• 1kg fresh chestnuts or 800g peeled, vacuum-packed pre-cooked chestnuts
• 80ml (1/3 cup) olive oil
• 2 onions, finely chopped
• 3 celery sticks, chopped
• 125g mild pancetta, chopped
• 1 tbs chopped fresh rosemary
• 2 garlic cloves, crushed
• 1 red-skinned potato, peeled, chopped
• 1.5L (6 cups) chicken stock
• 150ml thick cream

• Rosemary pesto

• 1 tbs chopped fresh rosemary
• 1 garlic clove
• 20g pine nuts, roasted
• Sea salt
• 40g parmesan cheese, grated
• 100ml extra virgin olive oil

Description

Chestnut Soup With Rosemary Pesto Recipe - Preheat Oven To 200°C. If Using Fresh Chestnuts, Use A Sharp Knife To Cut A Cross Into The Flat Side Of The Chestnuts. Transfer To A Baking Tray And Bake For About 30...

View Full Recipe