ZUPPA DI ORZO, CASTAGNE E PANCETTA: Bacon, Chestnut and Barley Soup
Ingredients
15g1/2 oz/1 tbsp butter
3tbspgood quality extra virgin olive oil, plus extra to serve
5slices streaky unsmoked bacon, finely chopped
1quantity of soffritto
2garlic cloves, lightly crushed
1bay leaf
1long sprig of rosemary
salt and freshly ground black pepper
1.5litres 51 fl oz/6 cups Chicken or Vegetable stock (bouillon)
1Parmesan rind
100g31/2 oz/ 2/3 cup cooked chestnuts
150g51/2 oz/ 2/3 cup pearl barley
30g1 oz Parmesan, finely grated
Instructions
Heat the butter and oil over a medium heat in a large heavy- based saucepan and fry the bacon, Soffritto, garlic, bay leaf, rosemary and seasoning for 10–15 minutes until the vegetables start to soften and become translucent.
Add the stock and Parmesan rind to the pan, increase the heat and bring to the boil, stirring through. Crumble in half of the chestnuts and add the pearl barley. When the soup is spluttering, reduce the heat to a simmer so that is bubbles gently. Stir every now and again for around 25 minutes or until the barley is soft, adding more stock or hot water if necessary. Serve in warm bowls scattered with the remaining crumbled chestnuts, a swirl of oil, a little black pepper and the Parmesan.