TUSCAN CHESTNUT SOUP

TUSCAN CHESTNUT SOUP image

Yield 6 people

Number Of Ingredients 14

2 Tbs. extra-virgin olive oil
4 oz. pancetta, cubed
1/2 red onion, chopped
3 garlic cloves, minced
1 celery stalk, chopped
1 cup dried chestnuts, soaked overnight in
lightly salted water and drained, or substitute
steamed chestnuts
1/4 tsp. fennel seed, lightly crushed
Leaves from 1 fresh rosemary sprig
8 cups chicken broth or water
Salt and freshly ground pepper, to taste
1 cup short-grain white rice or 3/4 cup pearl barley
2 oz. aged pecorino cheese, grated

Steps:

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. Pour in the broth 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. Stir in the rice or barley 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. Serves 6 to 8.