Minestra with chestnuts
Warm up with this wonderful winter soup – ordinary minestra livened up with chestnuts.
For 6 people, you will need:
200g of dried chestnuts (soaked overnight), stalks of Maltese celery (karfus), 300g of potatoes, three carrots
one large onion, one small kohl rabi (ġidra), 50g of tomato pulp, 400g of pumpkin (qar’aħmar), 300g of squash (qargħa safra), 350g of courgettes (qarabagħli), sea salt and pepper, two litres of water, a Knorr stock cube (optional).
Wash, peel and dice all the vegetables. Clean the soaked chestnuts of all the brown bits of skin. Bring the water to the boil, add the vegetables, tomato pulp, chestnuts, stock cube (if using one), salt and pepper. Bring the mixture to the boil again, turn down the heat and leave the soup to cook gently for two hours. You can boil the chestnuts separately and add them to the soup later, because they are a matter of personal preference and it’s better for everybody to add their own.
Chicken and tangerine salad
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