Velvety Chestnut Soup with Porcini Mushrooms and Crispy Guanciale

Chestnut Soup with Porcini Mushrooms and Crispy Guanciale

Category: Main Course
Serves: 4
Preparation time: 40 minutes
Cooking time: 1 hour

A hearty, flavorful chestnut soup paired with the earthy taste of porcini mushrooms and crispy guanciale—this is a perfect comfort dish for the fall or winter months. Rich and velvety, it brings a wonderful combination of textures, with creamy chestnuts, tender mushrooms, and crunchy guanciale. This dish makes for an impressive main course that will surely be loved by anyone at the table.

Ingredients

Instructions

1. Prepare the Chestnuts
   Start by boiling water in a pot to cook the chestnuts. Make a small incision on the flat side of each chestnut with a knife. Once the water is boiling, add the chestnuts and cook them for about 30 minutes. After cooking, remove the chestnuts and peel them while they are still warm. Wearing gloves, carefully remove the shell and the inner skin, ensuring that no remnants of the skin are left on the chestnuts. Set them aside once peeled.

2. Sauté the Shallots
   In a non-stick pan, heat 40g of extra virgin olive oil over medium heat. Add the shallot, finely chopped, and sauté it for 2-3 minutes until it softens and becomes translucent. Stir regularly to prevent burning.

3. Cook the Chestnuts
   Once the shallots are softened, add the peeled chestnuts to the pan. Season with a pinch of fine salt and freshly ground black pepper to taste. Allow the chestnuts to sauté for about 2 minutes, stirring occasionally. Afterward, pour in the prepared vegetable broth, ensuring the chestnuts are completely covered. Let the mixture simmer gently for around 20-25 minutes until the chestnuts become very tender.

4. Clean the Mushrooms
   While the chestnuts are cooking, clean the porcini mushrooms. If the mushrooms are relatively clean, use a soft brush to remove any dirt. If they’re dirty, rinse them briefly under cold running water and dry them with a cloth. Slice the mushrooms lengthwise into strips.

5. Sauté the Mushrooms
   In another non-stick pan, heat 20g of extra virgin olive oil over medium heat. Add a whole garlic clove, and let it sauté for a few seconds to infuse the oil. Then, add the sliced porcini mushrooms to the pan and cook them for about 10 minutes, stirring occasionally. Season with salt and pepper to taste. Once they’re golden and tender, remove from the heat and set aside.

6. Cook the Guanciale
   Cut the guanciale into thin slices, then into strips. In a pan, cook the guanciale over medium heat for a few minutes, allowing it to render its fat and become crispy. Once the guanciale is golden and crispy, transfer it onto a baking sheet lined with parchment paper to drain any excess fat.

7. Blend the Chestnut Soup
   After the chestnuts have softened, remove the pot from the heat. Use an immersion blender to purée the chestnuts directly in the pot until smooth and creamy. For a finer texture, pass the soup through a fine-mesh sieve or strainer to remove any remaining coarse bits, resulting in a velvety smooth soup.

8. Assemble the Dish
   Pour the smooth chestnut soup into bowls. Top each bowl with a generous portion of sautéed porcini mushrooms and crispy guanciale. Garnish with a sprig of rosemary for a fresh aroma and serve immediately.

Tips and Variations

• For a more intense flavor, you can roast the chestnuts before boiling them.
• If you prefer a richer soup, you can add a splash of cream or a dollop of mascarpone cheese while blending the chestnuts.
• If porcini mushrooms are not available, you can substitute them with other wild mushrooms like shiitake or chanterelles.
• For a vegan version, omit the guanciale and use plant-based broth.

This Chestnut Soup with Porcini Mushrooms and Crispy Guanciale is perfect for cozy dinners with family or friends. Its deep, earthy flavors and creamy texture are bound to impress anyone who enjoys classic Italian ingredients with a twist.

Enjoy this comforting and indulgent dish that brings the essence of autumn to your table, all while satisfying the soul. Bon appétit!