Tuscan Chestnut Soup

• 2 Tbs. extra-virgin olive oil
• 4 oz. pancetta, cubed
• 1/2 red onion, chopped
• 3 garlic cloves, minced
• 1 celery stalk, chopped
• 1 cup dried chestnuts, soaked overnight in
• lightly salted water and drained, or substitute
• steamed chestnuts
• 1/4 tsp. fennel seed, lightly crushed
• Leaves from 1 fresh rosemary sprig
• 8 cups chicken broth or water
• Salt and freshly ground pepper, to taste
• 1 cup short-grain white rice or 3/4 cup pearl barley
• 2 oz. aged pecorino cheese, grated

1. In a large saucepan over medium heat, warm the olive oil. Add the pancetta cubes and saute until they begin to soften, about 2 minutes. Add the onion, garlic and celery and saute, stirring frequently, until the vegetables begin to soften, about 5 minutes. Sprinkle in the chestnuts, fennel seed and rosemary and stir well for about 2 minutes to combine.
2. Pour in the broth and bring to a boil. Reduce the heat to low, cover and simmer until the chestnuts almost begin to fall apart, 1 1/2 to 2 hours, seasoning with salt and pepper after 1 hour. Stir in the rice or barley and continue to simmer until the rice is cooked, about 20 minutes. Taste and adjust the
3. seasonings. Ladle into warmed individual bowls and serve. Pass the pecorino cheese at the table. Serves 6 to 8.

extravirgin olive oil, pancetta, red onion, garlic, celery stalk, chestnuts, water, chestnuts, fennel seed, rosemary sprig, chicken broth, salt, shortgrain white rice, pecorino cheese

Taken from www.epicurious.com/recipes/member/views/tuscan-chestnut-soup-50174737 (may not work)