Abruzzese Chestnut Lentil Soup Recipes

Legumes are a specialty of growers in L'Aquila, the big inland province of Abruzzo, and the pride of the region is the small, tender lentils grown in the mountain village of Santo Stefano di Sessanio. Since my recent visit to this remote, rugged settlement, I have had no doubt that it was in just such a place that this hearty and warming winter soup, thick with lentils and chestnuts, was created. These native foods, so good together, can surely sustain one through long cold winters in the high country. Unfortunately, the delicious lenticchie of Santo Stefano di Sessanio are a limited commodity and not available here. Instead, I recommend using lentils from Castelluccio in Umbria (see Sources, page 387) in this soup. Ordinary lentils are fine as well, though some larger types may need soaking or longer cooking time. Chestnuts, grown along the length of the Apennines, are also essential to Abruzzese cuisine. In season, they're enjoyed in everything from pastas to desserts, and then, like lentils, dried for winter cooking or milled into flour. Though this soup can be made with fresh (or frozen) chestnuts, I use dried chestnuts, as is often the case in Abruzzo. These are available year-round and spare you the work of peeling. I also like the way they cook slowly without disintegrating, giving the soup a particularly nice texture. They do require an overnight soak, however, before you start cooking.

Yield makes 3 1/2 quarts, serving 8 or more

Number Of Ingredients 14

• Ingredients