Zuppa di castagne e patate
In this soup, healthy chestnuts merge with nutritious potatoes to create a harmonious symphony. The aromas of sage, freshly chopped parsley and a drizzle of olive oil give this dish a refreshing Italian touch that invites you to feel good.
Amount
servings
Ingredients list
- 200 g chestnuts
- 170 g potatoes
- 500 ml water
- 4 tbsp parsley
- 4 leaves sage
- salt to taste
- pepper to taste
- olive oil extra virgin
Directions
- First cut the chestnuts lengthwise with a sharp knife.200 g chestnuts
- Heat a pan of water and boil the chestnuts for 20 minutes. Then remove, leave to cool and peel.
- In the meantime, peel the potatoes and cut into small cubes. Wash and finely chop the parsley.170 g potatoes, 4 tbsp parsley
- Place the peeled chestnuts and diced potatoes in a pan, pour in the water and heat up. Add the sage leaves, season with salt and pepper and simmer for 20 minutes.500 ml water, 4 leaves sage
- Then remove the sage leaves. Now puree the contents of the pot with a hand blender to a thick and velvety soup.
- Finally, pour the soup into deep plates or bowls. Garnish with the freshly chopped parsley, drizzle with a little olive oil and serve immediately.Buon appetito!
Calories: 132kcal (7%)Carbohydrates: 30g (10%)Protein: 2g (4%)Fat: 1g (2%)Saturated fatty acids: 0.1g (1%)Polyunsaturated fatty acids: 0.3gMonounsaturated fatty acids: 0.2g
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