Lentil and chestnut soup from Abruzzo Minestra di lenticchie e castagne all’abruzzese
➤ SERVES 6-8
➤ PREPARATION 15 minutes
➤ COOKING 1 hour
This is mountain food for autumn – rich and comforting, yet simplicity itself to assemble. If possible, choose lentils from the mountains of Umbria or Abruzzo, or from the volcanic French region of Le Puy, as these have the most flavour and don’t completely disintegrate on cooking, giving the soup a pleasant texture. Chestnuts, as well as lentils, are prepared to put up with poor soils and harsh climates, and they combine perfectly with lentils, adding a sweet mealiness that is very soothing.
• 30ml olive oil (or use duck or goose fat)
• 1 onion, peeled and chopped
• 2 carrots, peeled and diced
• 2 celery sticks, trimmed and diced
• 3 garlic cloves, peeled and chopped
• 250g dried Santo Stefano di Sessanio (or Puy)
