zuppa di sedanorapa e castagne
for 6
500 g cooked and peeled chestnuts (see here)
4 small celeriac, peeled and cubed
60 g unsalted butter
150 g pancetta, finely sliced then cut into 5mm pieces
inner white heart of 2 heads celery, trimmed and roughly chopped
3 garlic cloves, peeled and finely chopped
chicken stock to cover, barely 1 litre (see here)
5 juniper berries, crushed
4 fresh bay leaves, centre spine removed, leaf part finely chopped
Maldon salt and freshly ground black pepper
150 ml double cream
100 g Parmesan, freshly grated
extra virgin olive oil
In a large, thick-bottomed saucepan, melt the butter, add the pancetta and slowly cook until transparent. Add the celeriac and celery and stir to combine the flavours for a few minutes. In a separate saucepan heat the chicken stock. Add the whole peeled chestnuts and the chopped garlic to the celeriac and celery. Cook on a low flame, stirring, then add the juniper berries and bay leaves. Test the hot stock for seasoning, then pour in enough to just cover the vegetables. Bring to the boil and simmer for 15–20 minutes, or until the celeriac is soft.
Using a potato masher or wire whisk, break up the vegetables in the saucepan to achieve a rough, thick soup. Alternatively pulse-chop half the soup in a food processor, then return to the saucepan and combine.
Finally stir in the cream. Heat through and serve with grated Parmesan and a drizzle of extra virgin olive oil.