Chestnut and chickpea soup with Stracciatella cheese and scallops

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

 

 

10 MINUTES

Well, it’s official.
Winter has well and truly arrived.

Even if you have to pile on extra layers when you head outdoors, the best thing about the chilly weather is having the legit excuse to eat nutrient-dense (and delicious!) soups, every single day.

Warm your body and soothe your spirit with the delicious soup from today's recipe.
It is another fast and tastylicious invention from un pinguino in cucina and will have you satisfied and snug as a bug on the coldest winter days.

Grab a spoon...


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

160 g chickpea flour
40 g chestnut flour
4 scallops
200 g stracciatella cheese
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. Meanwhile, pour 2 tablespoons of EVO oil in a pan and braise the scallops for 2 minutes. Then season with salt
4. Serve the soup with 1 tablespoon of EVO oil, a spoon of stracciatella cheese, 1 scallop and freshly ground pepper on top

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

I have never met a problem cheese couldn't solve.