Chestnut and chickpea soup with crispy Parma ham and rosemary

• 10 minutes to prepare • 5 minutes to cook • Serves 4

 

 

10 MINUTES

With temperatures dropping below zero degrees and snow blanketing our city, this was most unquestionably a soup weekend.

I had this recipe bookmarked from un pinguino in cucina for a couple of months...and now that I tried it I can’t believe I’ve been missing out on this soup for that long!
It’s so simple and fast that it doesn’t feel the least bit overwhelming to make on a whim or after a long day followed by a freezing walk home where you lost feeling in your ears 30 seconds in: brrrrrrr
Add some crusty bread on the side and dinner is served!


Here's what you will need for the 4-serving recipe:

160 g chickpea flour
40 g chestnut flour
100 g Parma ham
1 sprig fresh rosemary
EVO oil
salt and pepper

1. In a pan place 300 ml of water and vigorously whisk in both chickpea and chestnut flour, until relatively smooth. Add 1 l of water, a pinch of salt and increase heat
2. Bring to a boil, stirring occasionally. Then, continue cooking an additional minute or two, Lowering heat to low and stirring continuously
3. Heat a pan and, when it is hot, braise Parma ham slices on it. It will take a minute for each side
4. Serve the soup with freshly ground pepper and 1 tablespoon of EVO oil. Sprinkle crispy Parma ham and fresh rosemary on top!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

I live on good soup, not on fine words.
(Moliere)