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Chestnut Soup

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    Source: www.williams-sonoma.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C, P
    MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 Tbs. extra-virgin olive oil

    2. 2 oz. pancetta, cubed

    3. 1/2 red onion, chopped

    4. 3 garlic cloves, minced

    5. 1 celery stalk, chopped

    6. 1 cup dried chestnuts, soaked overnight in

    7. lightly salted water and drained, or substitute

    8. steamed chestnuts

    9. 1/4 tsp. fennel seed, lightly crushed

    10. Leaves from 1 fresh rosemary sprig

    11. 8 cups chicken stock or water

    12. Salt and freshly ground pepper, to taste

    13. 1 cup short-grain white rice

    14. 2 oz. aged pecorino cheese, grated

    Instructions Jump to Ingredients ↑

    1. In a large saucepan over medium heat, warm the olive oil. Add the pancetta cubes and sauté until they begin to soften, about 2 minutes. Add the onion, garlic and celery and sauté, stirring frequently, until the vegetables begin to soften, about 5 minutes. Sprinkle in the chestnuts, fennel seed and rosemary and stir well for about 2 minutes to combine.

    2. Pour in the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chestnuts almost begin to fall apart, 1 1/2 to 2 hours, seasoning with salt and pepper after 1 hour.

    3. Stir in the rice and continue to simmer until the rice is cooked, about 20 minutes. Taste and adjust the seasonings. Ladle into warmed individual bowls and serve. Pass the pecorino cheese at the table.

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