Chestnut Soup with Crispy Pancetta and Herbs
Chestnut Soup with Crispy Pancetta and Herbs
Ingredients
For the Soup Base
- 1 pound fresh chestnuts, scored with an 'X' on one side
- 1/2 ounce dried mushrooms, such as porcini or shiitake
- 4 ounces pancetta, rolled, sliced, then diced into small cubes
- 1 red onion, diced
- 1 leek, white and light green parts only, sliced and diced
- 3 cloves garlic, sliced
- 1 apple, such as Fuji or Honeycrisp, cored and diced
- 2 whole cloves
- 1/2 cup Marsala wine
- 4 cups chicken stock
- 1 bundle fresh herbs, such as thyme, rosemary, and bay leaf, tied with kitchen twine
- 1/2 cup heavy cream, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup toasted chestnuts, roughly chopped, for garnish
Instructions
- 1
Rehydrate the dried mushrooms: Place dried mushrooms in a small bowl and cover with 1 cup of hot water. Let them soak for at least 30 minutes, or until softened. Reserve the mushroom liquid.
⏱️ 30 min
- 2
Roast the fresh chestnuts: Preheat oven to 400°F. Place scored chestnuts on a baking sheet. Roast for 15-20 minutes, or until the shells begin to peel back. Let cool slightly, then peel while still warm. Roughly chop half of the peeled chestnuts for the soup and reserve the other half for garnish.
⏱️ 25 min•🌡️ 400
- 3
Cook the pancetta: In a large pot or Dutch oven, cook the diced pancetta over medium heat until crispy. Remove the crispy pancetta with a slotted spoon and set aside, reserving the rendered fat in the pot.
⏱️ 8 min
- 4
Sauté aromatics: Add the diced red onion and leek to the pot with the pancetta fat. Sauté over medium heat for 5-7 minutes, until softened and translucent. Add the sliced garlic and whole cloves, cooking for another 1 minute until fragrant.
⏱️ 8 min
- 5
Deglaze and build flavor: Add the diced apple and chopped roasted chestnuts to the pot, stirring well. Pour in the Marsala wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 2-3 minutes.
⏱️ 5 min
- 6
Simmer the soup: Add the chicken stock, the reserved mushroom liquid (strained through a fine-mesh sieve to remove any grit), and the fresh herb bundle to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chestnuts are very tender.
⏱️ 25 min
- 7
Blend the soup: Remove the herb bundle from the pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 7 min
- 8
Finish and season: Stir in the heavy cream (if using). Season with salt and freshly ground black pepper to taste. Heat through gently, but do not boil after adding cream.
⏱️ 4 min
- 9
Serve: Ladle the hot soup into bowls. Garnish each serving with crispy pancetta, chopped fresh parsley, and the reserved toasted chestnuts.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chestnut Soup with Crispy Pancetta and Herbs
For the Soup Base
- 1 pound fresh chestnuts, scored with an 'X' on one side
- 1/2 ounce dried mushrooms, such as porcini or shiitake
- 4 ounces pancetta, rolled, sliced, then diced into small cubes
- 1 red onion, diced
- 1 leek, white and light green parts only, sliced and diced
- 3 cloves garlic, sliced
- 1 apple, such as Fuji or Honeycrisp, cored and diced
- 2 whole cloves
- 1/2 cup Marsala wine
- 4 cups chicken stock
- 1 bundle fresh herbs, such as thyme, rosemary, and bay leaf, tied with kitchen twine
- 1/2 cup heavy cream, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup toasted chestnuts, roughly chopped, for garnish
Instructions
- 1
Rehydrate the dried mushrooms: Place dried mushrooms in a small bowl and cover with 1 cup of hot water. Let them soak for at least 30 minutes, or until softened. Reserve the mushroom liquid.
⏱️ 30 min - 2
Roast the fresh chestnuts: Preheat oven to 400°F. Place scored chestnuts on a baking sheet. Roast for 15-20 minutes, or until the shells begin to peel back. Let cool slightly, then peel while still warm. Roughly chop half of the peeled chestnuts for the soup and reserve the other half for garnish.
⏱️ 25 min•🌡️ 400 - 3
Cook the pancetta: In a large pot or Dutch oven, cook the diced pancetta over medium heat until crispy. Remove the crispy pancetta with a slotted spoon and set aside, reserving the rendered fat in the pot.
⏱️ 8 min - 4
Sauté aromatics: Add the diced red onion and leek to the pot with the pancetta fat. Sauté over medium heat for 5-7 minutes, until softened and translucent. Add the sliced garlic and whole cloves, cooking for another 1 minute until fragrant.
⏱️ 8 min - 5
Deglaze and build flavor: Add the diced apple and chopped roasted chestnuts to the pot, stirring well. Pour in the Marsala wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 2-3 minutes.
⏱️ 5 min - 6
Simmer the soup: Add the chicken stock, the reserved mushroom liquid (strained through a fine-mesh sieve to remove any grit), and the fresh herb bundle to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chestnuts are very tender.
⏱️ 25 min - 7
Blend the soup: Remove the herb bundle from the pot. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 7 min - 8
Finish and season: Stir in the heavy cream (if using). Season with salt and freshly ground black pepper to taste. Heat through gently, but do not boil after adding cream.
⏱️ 4 min - 9
Serve: Ladle the hot soup into bowls. Garnish each serving with crispy pancetta, chopped fresh parsley, and the reserved toasted chestnuts.
⏱️ 3 min