Soup, as we know, is one of the main courses of both autumn and winter. They begin to appear on our tables right from the current season and will remain there for a long time. However, there is a recipe that is particularly suitable for the months of October and November. We will see how to prepare a warm heart-warming autumn soup to better face the season.
Its main ingredients are two and fully recall the flavors and colors of autumn: lentils and chestnuts. Both are an integral part of numerous typical recipes of the season. Think of chestnuts, a fruit with which it is possible to prepare first and second courses and various desserts of our tradition.
A heart-warming autumn soup to better face the season
Ingredients for 4 people
- 200 g of peeled Egyptian lentils;
- 200 g of boiled chestnuts;
- to taste marjoram, salt, pepper and parsley;
- 2 bay leaves;
- 200 g of potatoes;
- 2 tablespoons of tomato sauce;
- half a red pepper;
- homemade bread or croutons (optional).
The advice to use peeled Egyptian lentils rather than another variety derives from their peculiarity: they do not need to be soaked. Another, but not the only, example of lentils with this characteristic are those of Castelluccio di Norcia, whose consistency, however, makes them more suitable for salads. Of course, the soup can also be made with lentils that require soaking. For reasons that are easy to understand, however, it will take longer to do so.
The heart-warming autumn soup to better face the season is a very satiating dish thanks to the fibers contained in both lentils than in chestnuts. To prepare it, a very simple procedure is followed.
The first part consists in boiling the lentils together with the bay leaves, following the instructions on the package regarding the timing. To make them softer, it is better to avoid adjusting them with salt at this time. It will have to be done later.
Take a saucepan and pour a drizzle of oil into it and add the chilli pepper to flavor, remembering to remove it later. Meanwhile, cut the potatoes into cubes. Put them in the saucepan together with the marjoram, most of the chestnuts and lentils, to be added gradually, and then brown everything. This will be the right time to flavor the soup with salt and pepper.
Once this is done, pour the tomato puree into the saucepan together with a ladle of hot water. Cook everything until the potatoes are completely soft. Finally, toast the bread and use it to accompany the soup, to be served still hot and garnished with both parsley and the remaining chopped chestnuts.