Cabbage soup and chestnuts

Cabbage soup and chestnut soup with poached eggs

Cabbage soup and chestnuts, with poached egg. Today another soup that you can not say no. If I had to describe it with a single adjective I'd use the word ' sweet ', because it's really that: leeks, the cabbage and chestnuts are all sweetness, and they marry beautifully with liquid egg yolk, Once opened, spreads in the Bowl. The red of soft egg, almost liquid, soup mixes to creating a unique taste.

Is’ another single dish – Since this is a very hearty recipe – autumn fully and naturally gluten free. Is’ vegetarian (and if you're vegan just remove the egg) and gluten-free. I'm sure that will warm your heart now that the nights get cold more and more via. Abundant with black pepper because there is great.

This time I do not recommend to accompany the soup of cabbage and chestnuts with bread, so that the chestnuts have already a rich source of carbohydrates. This is still a very well-balanced soup, Also suitable for those on a diet if eaten as a main dish. At this point, I suggest you try all my RELATED LINKS and my SOUPS AND RECIPES. Have a good day.


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  • 800 grams of cabbage
  • 20 chestnut
  • 2 spring onions or a small onion
  • 2 leeks
  • 200 grams of potatoes
  • salt and pepper, to taste
  • extra virgin olive oil, to taste
  • vegetable broth, to taste
  • two Sage leaves
  • 4 eggs
  • 3 tablespoons white wine vinegar


Cabbage soup and chestnut soup with poached eggs

For the chestnut soup and cabbage, Wash the cabbage, remove the core and the hardest parts and chop it finely. Clean the leeks and cut them into very thin slices, clean the spring onions and chop finely. Wash the potato, Peel it and cut it before and then dice.

Fry over low heat in a large saucepan leek and onion with olive oil, and when they are wilted add the diced potato, the Sage and the cabbage. Cover with vegetable stock, salt and bring almost to baking.

While the soup with chestnuts and cabbage bake, cut a notch about chestnuts, then boil them for 20 minutes in salted water. Let them cool a few minutes (not too long, because otherwise you'll struggle to remove the skins inside) and clean them from the first Peel and even from the inner skin.

When the soup will be virtually crush, combine the chestnuts (If you're lucky and you have left entire cut them in half), Cook for 10 minutes, season with salt and remove from heat. Let rest chestnut soup and cabbage for 30 minutes so that the flavors can blend.

For poached eggs, boil salted water in a large saucepan with 3 tablespoons vinegar, Peel an egg at a time and pour it into a saucer. With the help of the handle of a spoon to create a swirl in the liquid, then make you slip between the egg. Turn off the heat, cover and wait for a minute and a half, no more, then take the egg with a slotted spoon, drain well, keep warm and continue with the other three eggs.

Composition of the dish: serve the soup with chestnuts and cabbage warm but not hot in individual bowls, with a poached egg on each serving. Sprinkle the egg is the soup with freshly ground black pepper, Fior a pinch of salt and a drizzle of extra virgin olive oil. Bon appétit!

THE PAIRING: Malvasia del Lazio, Greek and Chardonnay are vines that make up the blend of this white wine called “Donnaluce” and that is produced by the company Poggio Foxes. We recommend you with this recipe because it is a wine with intense aromas of exotic mango and banana, very smooth to the palate, with a residual sugar that is felt during the tasting, and with a very low acidity which allows it to be fascinating and never edgy. Maybe a little’ more acidity would not tainted, but I would suggest with this recipe whose tendency is sweetish taste of onions and chestnuts contributed.

Cabbage soup and chestnuts
Cabbage soup and chestnuts

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