Ingredients Jump to Instructions ↓

  1. 6 Water

  2. 2 tablespoons 30ml Salt - plus

  3. 1 teaspoon 5ml Salt - and more

  4. 4 lbs 1816g / 64oz Fresh chestnuts

  5. 4 tablespoons 60ml Unsalted butter

  6. 3 oz 85g Speck - cut 2 Onions - cut 1/4" dice

  7. 2 teaspoons 10ml Crushed fennel seeds

  8. 1 Bay leaf

  9. 2 Brown Chicken Stock - (see recipe)

  10. 2 cups 474ml Dry white wine

  11. Freshly-ground black pepper - to taste

  12. 1 cup 237ml Boiled short-grain rice

  13. 2/3 cup 157ml Mascarpone

  14. 1/2 lb 227g / 8oz Dark rye bread - crusts cut off,

  15. And cut into 1" cubes

Instructions Jump to Ingredients ↑

  1. Bring 6 quarts of water to a boil and add 2 tablespoons salt.

  2. Slit the chestnuts on the side with a paring knife and boil for 3 to 4 minutes in the water. Remove with a slotted spoon and, once they are cool enough to handle, but still warm, peel them.

  3. In a large, heavy soup pot, melt 2 tablespoons of the butter and saute the speck with the onions. Add the chestnuts, fennel seeds, bay leaf, 1 quart of the Brown Chicken Stock, and 1 cup wine, season with remaining salt and black pepper, and bring to a simmer. Cook, loosely covered, for 1 to 1 1/2 hours, until the chestnuts are very soft but still intact.

  4. Remove the soup from the heat and allow to cool. Remove and discard the bay leaf, then puree the soup in batches and return to the soup pot. Add the remaining stock and wine to thin the soup. Bring to a simmer, then stir in the rice and mascarpone, and simmer for an additional 2 minutes.

  5. Meanwhile, brown the remaining 2 tablespoons butter in a saute pan, and crisp the bread in the pan.

  6. Divide the soup evenly among 4 warmed soup bowls and top with the browned bread.

  7. This recipe yields 6 to 8 servings.

  8. Description:

  9. "{Minestra Di Castagne}"


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