Chestnut Soup With Friulian Cheese And Salami

Recipe Ingredients

6		Water
2 tablespoons	30ml	Salt - plus
1 teaspoon	5ml	Salt - and more
4 lbs	1816g / 64oz	Fresh chestnuts
4 tablespoons	60ml	Unsalted butter
3 oz	85g	Speck - cut 1/4" dice
2		Onions - cut 1/4" dice
2 teaspoons	10ml	Crushed fennel seeds
1		Bay leaf
2		Brown Chicken Stock - (see recipe)
2 cups	474ml	Dry white wine
		Freshly-ground black pepper - to taste
1 cup	237ml	Boiled short-grain rice
2/3 cup	157ml	Mascarpone
1/2 lb	227g / 8oz	Dark rye bread - crusts cut off,
		And cut into 1" cubes

Recipe Instructions

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

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.

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.

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.

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

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

This recipe yields 6 to 8 servings.

Description:

"{Minestra Di Castagne}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D27) - from the TV FOOD NETWORK

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