Chestnut Soup

Method

1. Prepare the chestnuts: score them, blanch in boiling water for 2-3 minutes, transfer to a perforated pan for 30 seconds, then peel and remove the skin with a knife.
2. Cut the leek, carrot, and celery into small cubes of about half a centimeter.
3. Finely chop the dried sage and rosemary.
4. In a pot (preferably earthenware) with extra virgin olive oil, add the smoked pancetta cut into cubes and a piece of rind (optional - for flavor). Sauté for 2 minutes.
5. Add the chopped vegetables (leek, carrot, celery) and sauté for another 2-3 minutes.
6. Add the peeled chestnuts and stir for 30 seconds.
7. Add cold water (1 liter if using an earthenware pot, 1.5 liters otherwise), bay leaves, salt, and pepper.
8. Bring to a boil over medium heat, then reduce the heat to low, cover, and cook for 40-50 minutes.
9. After cooking, taste and adjust salt. If you prefer a creamier texture, lightly blend with an immersion blender.
10. Serve with a drizzle of raw extra virgin olive oil and slices of homemade bread.