Enjoy National Soup Month with Assaggi Osteria and Mozzarella Bar's Puree of chestnut soup with crispy guanciale and pecorino cheese.
1 celery diced
2 lg. shallots
1 bouquet garni
2 tbsp. butter
3 cups chicken stock
2 cups hot water
1 ¼ pound coarsely chopped peeled roasted chestnuts
2 tbsp. Marsala wine
6 thin slices guanciale
6 thinly shaved pieces of pecorino cheese
Method of Preparation:
(Serves 6 )
In a sauce pan, melt butter and add the celery and shallots, sauté until tender. Add bouquet garni , chicken stock and water and simmer.
Add chestnuts, salt and pepper to taste. Bring to boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to sauce pan. Add the Marsala wine. Bring the soup to simmer. Add more salt and pepper, if needed.
Heat the oven (400) and place the guanciale in the oven, once crispy, remove.
Ladle soup into bowls, top with crispy guanciale and shaved pecorino cheese and serve!