This Chestnut & Fennel Soup with Sage (Zuppa di Castagne e Finocchi) recipe is a silky, comforting Sicilian soup from Gino’s Islands in the Sun. Gino champions chestnuts beyond Christmas and uses frozen chestnuts so the dish is effortless year-round. Gino D’Acampo Official Website
Ingredients (Serves 6)
- 350g frozen chestnuts
- 70g salted butter
- 1 large onion, peeled and roughly chopped
- 1 leek (white part only), roughly chopped
- 1 fennel bulb, cored and roughly chopped
- 8 fresh sage leaves, finely chopped
- 100ml dry white wine
- 1 litre hot chicken stock
- 50g mascarpone cheese
- Fine salt and ground white pepper.
Instructions for Chestnut & Fennel Soup with Sage
- Cover the chestnuts with boiling water in a small pan, simmer for 5 minutes, then drain. Set aside and reserve three chestnuts for garnish.
- Melt 50g butter in a large saucepan over medium heat. Add the onion, leek, fennel, and half the chopped sage. Cook gently for about 10 minutes, stirring occasionally, until softened.
- Turn up the heat, pour in the wine, and bubble for 2 minutes. Add the hot chicken stock and the drained chestnuts. Bring back to the boil, then lower the heat and simmer for 20 minutes, stirring now and then.
- Take off the heat and blend the soup until smooth. Add the mascarpone and blend again. Season to taste with salt and white pepper, then warm through over medium heat for 2 minutes.
- Meanwhile, finely chop the reserved chestnuts. In a small frying pan, melt the remaining 20g butter and fry the chopped chestnuts with the remaining sage and a pinch of salt for about 3 minutes until the sage turns lightly crisp.
- Ladle the soup into warm bowls and finish with the buttery chestnut-sage topping. Serve immediately.
Enjoy Gino D’Acampo’s Chestnut & Fennel Soup with Sage — a velvety bowl that’s elegant enough for guests and cozy enough for weeknights!