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    Velvety Chickpea, Chestnut and Sausage Soup with Rosemary and Grana Padano PDO RISERVA

    Group 393Easy
    Group 3824 people
    T340 min

    Ingredients

    • 250 g precooked chickpeas
    • 100 g Grana Padano PDO Riserva
    • 100 g precooked chestnuts
    • 2 large potatoes
    • 1 l vegetable broth
    • 250 g salsiccia (Italian sausage)
    • 1 sprig rosemary
    • 1 shallot
    • extra virgin olive oil
    • salt
    • pepper

    Preparation

    STEP 1

    Sauté the chopped shallot in a drizzle of extra virgin olive oil in a large saucepan; add the chickpeas, cubed potatoes, chestnuts and rosemary.
    Add the hot broth and cook for 20 minutes, until the potatoes are soft.

    STEP 2

    Remove from the heat, add the grated Grana Padano Riserva, season with salt and pepper and purée using an immersion blender.
    Crumble the sausage and brown it for a few minutes in a non-stick pan.

    STEP 3

    Serve the soup warm, garnished with crispy sausage, shavings of Grana Padano Riserva, a tablespoon of chickpeas and a drizzle of extra virgin olive oil.