Chestnut Velvet Soup with Porcini and Crispy Guanciale

The chestnut velvet soup with porcini and crispy guanciale is a dish that embodies the richness of autumnal flavors. It’s a refined comfort food that can warm you up during the colder evenings. Here’s how to prepare it with an Italian touch:

Ingredients

• 500 g of fresh or already boiled chestnuts
• 200 g of fresh porcini mushrooms
• 100 g of guanciale
• 1 medium-sized onion
• 1 carrot
• 1 stalk of celery
• 1 liter of vegetable broth
• Extra virgin olive oil to taste
• Salt and black pepper to taste
• Parsley for garnish
• Fresh liquid cream (optional)

Preparation

1. Begin by scoring the chestnuts if they are fresh, then boil them in water until they are soft. If you’re using already boiled chestnuts, you can go directly to making the velvet soup.
2. Cut the guanciale into cubes and brown it in a pan until it becomes crispy. Then set it aside on paper towels.
3. Meanwhile, clean and slice the porcini mushrooms. In a large pot, sauté with EVO oil, chopped onion, carrot, and celery diced finely.
4. Add the porcini mushrooms to the sauté and let them cook until they have released their water.
5. Once the mushrooms are soft, add the chestnuts and vegetable broth. Bring to a boil and let simmer for about 20 minutes.
6. Blend everything with an immersion blender until smooth and homogenous. Season with salt and black pepper. If you desire a creamier consistency, you can add a bit of cream.
7. Serve the velvet soup in bowls, garnishing with the crispy guanciale, a sprinkling of fresh parsley, and a drizzle of raw oil.

Curiosity

The chestnut velvet soup is a traditional dish in some mountain areas, where these nuts are readily available and are a staple food. The addition of guanciale and porcini mushrooms enhances the sweet taste of the chestnuts, creating a delicious contrast and a dish with an enveloping and unique flavor.

I wish you a good appetite and hope this velvet soup offers you a bit of the warmth and flavors of the Italian autumnal tradition.