Chestnut soup (Zuppa di castagne) from Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier (page 38) by Fabio Trabocchi and Peter Kaminsky
- shallots
- bay leaves
- Cognac
- pancetta
- light cream
- butter
- chicken stock
- celery root
- button mushrooms
- white pepper
- packaged cooked chestnuts
- thyme sprigs
- sage sprigs
-
EYB Comments
Can substitute half and half cream for light cream.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.