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.

Notes about this recipe

  • Eat Your Books

    Can substitute half and half cream for light cream.

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