Bacon, Chestnut, Rosemary & Potato Soup

We have now a status for utilizing issues up, which is why we received the leftover chestnuts from associates from Christmas: they thought we might in all probability use them up. Most likely not… right here they’re in Alex Jackson’s most scrumptious Provencal soup recipe.

Wine suggestion: And in case you’re feeling impressed, attempt a La Clef du Recit Menetou-Salon with this dish. A Sauvignon Blanc from the Loire, the soil and facet give this wine an additional tremendous depth and richness, whereas retaining the purity and readability of expression to make it a wonderful match.

Bacon, chestnut, rosemary & potato soup – for 4 individuals

• 2 tbsp olive oil
• 60 g smoked pancetta bacon
• 2 medium white onions, finely chopped
• ½ cup celery, finely chopped
• 1 carrot, peeled and finely diced
• 2 fats garlic cloves, peeled, inexperienced middle eliminated and finely chopped lengthwise
• 1 tsp fennel seed
• ½ tsp picked rosemary leaves (no extra)
• a couple of dried porcini mushrooms, soaked in boiling water and coarsely chopped (hold the soaking water)
• 100 g cooked chestnuts, damaged in half
• 500 g waxy potatoes, peeled and minimize into 1.5 cm cubes
• 1 liter do-it-yourself rooster inventory or water
• greatest additional virgin olive oil, for serving
• grated Parmesan cheese, to serve

Warmth the olive oil in a big, heavy-bottomed pan, add the pancetta and prepare dinner over a delicate warmth till effectively browned however not crispy. Add the onion, celery, carrot, garlic and fennel seeds. Add a great pinch of salt and prepare dinner slowly for a minimum of half-hour, stirring sometimes, till comfortable and candy.

Finely chop the rosemary, add to the pan and prepare dinner for a couple of extra minutes. Add the chopped porcini mushrooms and prepare dinner for a couple of minutes earlier than including the chestnuts and potatoes. Pour within the liquid from the mushrooms and add inventory till the greens are just below about an inch of liquid (you may add extra throughout cooking in case you want it). Deliver to a boil and simmer for about half-hour or till potatoes are tender. Mash the chestnuts towards the sting of the pan to mash them a bit. The soup ought to comprise some liquid however be fairly thick.

Season with salt and pepper and serve in heat bowls drizzled with Parmesan cheese and olive oil.

(Authentic recipe of Sardine by Alex Jackson, Pavilion, 2019.)