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Cabbage soup and chestnuts

Sweet and tasty for winter evenings

by Ada Parisi
5 min read
Zuppa di verza e castagne con uova in camicia

Cabbage soup and chestnuts, with poached egg. Today recipe for a gluten-free autumn soup to whom you cannot say no. If I had to describe it with just one adjective I would 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 – fully autumnal and of course 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.

First of all, here's how to do it PERFECT BOILED OR BAKED CHESTNUTS, To eat immediately or to use in many recipes with sweet and savory chestnuts, like this cabbage and chestnut soup.

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.

Zuppa di verza e castagne con uova in camicia


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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

vegetable broth

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.

Brown the leek and spring onion with extra virgin olive oil over low heat in a large pan, 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 both the egg and the soup with freshly ground black pepper, Fior a pinch of salt and a drizzle of extra virgin olive oil. Bon appétit!


MATCHING: Malvasia del Lazio, Greco and Chardonnay are the vines that make up the blend of this white wine called "Donnaluce" and which 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 contained acidity that allows it to be enveloping and never angular. Maybe a little more acidity wouldn't have hurt, but I would suggest with this recipe whose tendency is sweetish taste of onions and chestnuts contributed.

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