Chestnut Soup With Friulian Cheese And Salami ...

Directions

1. Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
2. Slit the chestnuts on the side with a paring knife and boil for 3 to 4 min in the water. Remove with a slotted spoon and, once they are cold sufficient to handle, but still hot, peel them.
3. In a large, heavy soup pot, heat 2 Tbsp. of the butter and saute/fry the speck with the onions. Add in the chestnuts, fennel seeds, bay leaf, 1 qt of the Brown Chicken Stock, and 1 c. wine, season with remaining salt and black pepper, and bring to a simmer. Cook, loosely covered, for 1 to 1 1/2 hrs, till the chestnuts are very soft but still intact.
4. Remove the soup from the heat and allow to cold. Remove and throw away the bay leaf, then puree the soup in batches and return to the soup pot. Add in 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 min.
5. Meanwhile, brown the remaining 2 Tbsp. butter in a saute/fry pan, and crisp the bread in the pan.
6. Divide the soup proportionately among 4 warmed soup bowls and top with the browned bread.
7. This recipe yields 6 to 8 servings.
8. Description: "(Minestra Di Castagne)"