{"id":5804,"date":"2026-09-11T12:26:20","date_gmt":"2026-09-11T12:26:20","guid":{"rendered":"https:\/\/rootsofexcellence.eu\/lentil-and-chestnut-soup-with-evoo-and-rosemary-pane-carasau-mille-feuille-potatoes-onions-eggplant-chips-and-evoo\/"},"modified":"2026-09-22T15:06:10","modified_gmt":"2026-09-22T15:06:10","slug":"lentil-and-chestnut-soup-with-evoo-and-rosemary-pane-carasau-mille-feuille-potatoes-onions-eggplant-chips-and-evoo","status":"publish","type":"post","link":"https:\/\/rootsofexcellence.eu\/en\/lentil-and-chestnut-soup-with-evoo-and-rosemary-pane-carasau-mille-feuille-potatoes-onions-eggplant-chips-and-evoo\/","title":{"rendered":"Lentil and chestnut soup with EVOO and rosemary pane carasau mille-feuille, potatoes, onions, eggplant chips, and EVOO"},"content":{"rendered":"
<\/div><\/div><\/span>

Ingredients:<\/h3><\/span>
<\/div><\/div><\/div>
  • <\/i><\/span>
    80 g pane carasau<\/div><\/li>
  • <\/i><\/span>
    120 g potatoes<\/div><\/li>
  • <\/i><\/span>
    40 g white onion<\/div><\/li>
  • <\/i><\/span>
    60 g eggplant<\/div><\/li>
  • <\/i><\/span>
    Extra virgin<\/div><\/li>
  • <\/i><\/span>
    olive oil 20 g<\/div><\/li>
  • <\/i><\/span>
    2 g minced rosemary<\/div><\/li>
  • <\/i><\/span>
    Fresh basil to taste<\/div><\/li>
  • <\/i><\/span>
    Salt to taste<\/div><\/li>
  • <\/i><\/span>
    Black pepper to taste<\/div><\/li><\/ul><\/div><\/div>
    <\/div><\/div><\/span>

    Preparation:<\/h3><\/span>
    <\/div><\/div><\/div>

    Dice the potatoes into small cubes, blanch them in boiling salted water, and saut\u00e9 in a pan with a portion of the extra virgin olive oil until lightly golden.<\/span><\/p>\n

    Finely slice the onion and saut\u00e9 gently with a drizzle of extra virgin olive oil until soft. Add the potatoes, season with salt and pepper, and keep the mixture warm. <\/span><\/p>\n

    Slice the eggplant very thinly and bake or fry until crispy chips are obtained.<\/span><\/p>\n

    Season the pane carasau with a little extra virgin olive oil and the minced rosemary, then place it briefly in the oven to make it fragrant.<\/span><\/p>\n

    Assemble the mille-feuille by alternating layers of pane carasau and the potato and onion filling. Top with the eggplant chips and a few fresh basil leaves. <\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":5805,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74],"tags":[],"class_list":["post-5804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts\/5804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/comments?post=5804"}],"version-history":[{"count":2,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts\/5804\/revisions"}],"predecessor-version":[{"id":5807,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts\/5804\/revisions\/5807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/media\/5805"}],"wp:attachment":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/media?parent=5804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/categories?post=5804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/tags?post=5804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}