GustonChestnut Soup
A rich, creamy soup with roasted chestnuts, porcini mushrooms, and crispy pancetta
Jujumao- Prep
- 30m
- Cook
- 40m
- Steps
- 7
- Servings
- 4
- Difficulty
- Medium
Soup
Lunch
Dinner
Comfort
FallMethod
- Step 1Soak and roast chestnuts30 min
Soak chestnuts in water for 5 hrs or overnight, pat dry, and roast for about 20-30 mins or until the shells split open. Peel and set aside.
Water chestnuts - Step 2Render the pancetta
Render pancetta until golden and crispy. Remove from the pot and set aside, leaving the fat behind.
Pancetta - Step 3Sauté the aromatics
In the same pot, sauté the chopped red onion, leek, and garlic.
Red onionLeekGarlic - Step 4Soak the mushrooms
Soak porcini mushrooms in a bowl, reserving 3/4 cup soaking liquid for later.
Porcini - Step 5Add ingredients and simmer18 min
In the same pot as our aromatics, add your chestnuts, soaked porcini mushrooms, apples, allspice and nutmeg. Deglaze with Marsala, then pour chicken broth, and mushroom soaking liquid and a sprig of thyme. Cover and simmer for about 15-20 minutes.
Water chestnutsPorciniMarsalaChicken stockAppleAllspiceNutmegThyme - Step 6Blend and season
Blend until smooth. Stir in cream, season with salt and pepper.
Heavy creamBlack pepper - Step 7Serve and enjoy
Serve and enjoy!
NoteTop with the reserved crispy pancetta.
