Chestnut Soup with Friulian Cheese and Salami: Minestra di Castagne

TOTAL TIME: 2 hr 10 min
Prep: 30 min
Inactive Prep: --
Cook: 1 hr 40 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

BROWN CHICKEN STOCK:
  • 8 ribs celery, coarsely chopped
  • 4 tablespoons tomato paste
  • 2 tablespoons black peppercorns
  • 2 bunches parsley stems
  • 6 quarts water
  • 2 tablespoons salt, plus 1 teaspoon and more
  • 4 pounds fresh chestnuts
  • 4 tablespoons unsalted butter
  • 3 ounces speck, cut into 1/4-inch dice
  • 2 onions, cut into 1/4-inch dice
  • 2 teaspoons crushed fennel seeds
  • 1 bay leaf
  • 2 quarts Brown Chicken Stock, recipe follows
  • 2 cups dry white wine
  • Pepper
  • 1 cup boiled short grain rice
  • 2/3 cup mascarpone
  • 1/2 pound dark rye bread, crusts cut off, cut into 1-inch cubes and crisped in the toaster or hot pan
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      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 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.

      In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

      Yield: 1 1/2 quarts

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Simply Laura

      Get Cooking Channel on your TV.