Recipe idea Gluten-free chestnut soup with pasta and bacon

Chestnuts gathering in the fall is great fun for the whole family. How about a delicious, gluten-free chestnut soup after? Bacon and celery give the soup a good spice.

Gluten-free chestnut soup with pasta and bacon

ingredients

• 250g Schär Conchigliette
• 150g of dried chestnuts
• 50g butter
• 50g lean pancetta
• 1 celeriac
• 1 bunch of parsley
• 1/2 onion
• 1 carrot
• 1 1 / 2l vegetable broth
• 1 teaspoon fennel seeds
• salt
• pepper

preparation

1. Put the chestnuts in cold water the night before and let them soak overnight.
2. The chestnuts are poured off. With fresh water and with the fennel seeds, the chestnuts are cooked for about 90 minutes.
3. Now cut the bacon into cubes, onions, carrots, celery and parsley are chopped and then everything is fried together with the butter.
4. Now add the chestnuts and vegetable broth, season with salt and pepper and cook for 10 minutes.
5. Then add the pasta and cook for another 9 minutes. Serve the soup hot.

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Sewing value / 100g:

5.5g protein; 13.4g fat, 48.3g carbohydrates, 331 kcal / 1395 kj

This recipe was provided by Schär.