Roasted Chestnut soup...pear, parmesan, celery

Jody Adams/Rialto

Makes about 8 servings.

½ ounce Pancetta, in one piece

¼ cup extra virgin olive oil

¼   cup ½-inch dice carrots

¼ cup ½-inch dice turnip,

¼   cup ½-inch dice onion

¼   cup ½-inch dice celery

Kosher salt and freshly ground black pepper

1 ½ pounds assorted chopped mushrooms

¼ oz dried porcini soaked in 1/2 cup warm water, then strained, cleaned and chopped

½   cup marsala

1 quart chicken stock

Bouquet garni

¼   pound peeled and frozen chestnuts

1 shallot, thinly sliced

½   cup white wine

1 bay leaf

1 sprig thyme

Water

Salt and pepper

2 cups heavy cream

½ cup freshly grated Parmigiano Reggiano

2 tablespoons ¼-inch dice peeled pear

2 tablespoons ¼-inch dice Parmigiano Reggiano

2 tablespoons ¼-inch dice peeled celery

16 celery leaves, from heart of celery

In a large soup pot, render the pancetta with 2 tablespoons olive oil over medium heat.  Add the carrots, turnips, onions and celery, season with salt and pepper, and cook 8 minutes or until tender and slightly caramelized.  Add the mushrooms, season with salt and pepper and cook 15 minutes until tender and dry.  Add the marsala and cook to a glaze.  Add the chicken stock and bouquet garni and simmer 30 minutes.    Remove the pancetta and bouquet and puree until smooth. 

Meanwhile heat 2 tablespoons olive oil in a sauté pan.  Add the chestnuts, season with salt and pepper and cook 10 minutes or until golden brown.   Add the shallots and cook 5 minutes.  Add the white wine, bay leaves and thyme and reduce halfway.  Add water to just cover the chestnuts.  Cover with a round of parchment paper and cook 12 minutes or until tender.  Remove herbs and puree until smooth.

Mix the two purees together.  Taste and adjust seasoning.

To make the parmesan cream, heat the cream in a small saucepan over medium heat.  As soon as the cream is warm, whisk in the parmesan cheese until it has completely melted.  Season with salt and pepper and keep warm.

To serve, put a ¼ up parmesan cream in the bottom of a warm soup bowl.  Carefully pour the mushroom chestnut soup in the centre of the cream.  The cream should move up the side of the bowl forming a white rim around the dark soup. 

Mix the diced pear, cheese and celery together.  Top the soup with the diced mixture.  Garnish with celery leaves.