Guston

Chestnut Soup

A rich, creamy soup with roasted chestnuts, porcini mushrooms, and crispy pancetta

JuJujumao
SoupLunchDinnerComfortFall

Steps

  1. 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
  2. 2Render the pancetta

    Render pancetta until golden and crispy. Remove from the pot and set aside, leaving the fat behind.

    Pancetta
  3. 3Sauté the aromatics

    In the same pot, sauté the chopped red onion, leek, and garlic.

    Red onionLeekGarlic
  4. 4Soak the mushrooms

    Soak porcini mushrooms in a bowl, reserving 3/4 cup soaking liquid for later.

    Porcini
  5. 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
  6. 6Blend and season

    Blend until smooth. Stir in cream, season with salt and pepper.

    Heavy creamBlack pepper
  7. 7Serve and enjoy

    Serve and enjoy!

    Top with the reserved crispy pancetta.