Chestnut and Wild Fennel Soup (Minestra di Castagne)

Instructions

1. 1

   Peel the chestnuts. Score each one with a knife, blanch in boiling water for 2 minutes, then peel off both the outer shell and the inner skin.

   Tip: Peel chestnuts while still warm—once they cool the inner skin sticks.
2. 2

   Wash and roughly chop the wild fennel. Chop the onion, celery, and parsley.

3. 3

   Heat olive oil in a large pot over medium heat. Add the chopped onion, celery, and parsley. Sauté for 5 minutes until softened.

4. 4

   Add 2 liters of water, salt, and pepper. Bring to a boil.

5. 5

   Add the peeled chestnuts and wild fennel. Reduce heat and simmer for about 1 hour, stirring occasionally. If the soup gets too thick, add more water.

   Tip: The chestnuts should be soft enough to break apart when pressed with a spoon.
6. 6

   Remove from heat and stir in the butter until melted. Serve hot.