Ingredients:
Preparation:
Make a 1 cm cut in the shell of each chestnut and cook in boiling water for about ten minutes. Peel and put back in the water with the chopped fennel flowers (or seeds). When the chestnuts become soft add the pasta, salt and the finely chopped chili and continue cooking. If you think it needs it, add more boiling water you are aiming for a soup that is not too watery. Serve with a trickle of olive oil.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…