Chestnut Soup

Score the Fresh Chestnuts with a small knife and boil them in water for approximately 20-30 minutes until tender. Drain, and while still warm, peel off both the outer shell and the inner skin.

In a large heavy-bottomed pot, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and cook until crispy. Remove the Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the Yellow onion, Celery stalk, and Carrot to the pot. Sauté gently for 8-10 minutes until the vegetables are softened and translucent, forming a soffritto.