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Roasted Chestnut Soup with Wild Mushrooms and Crispy Pork Belly
WILLIAMS-SONOMA25Ingredients
13Hours
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 pork belly (meaty, up to 5 lb., fat trimmed to 1/4 inch on skin side)
- 3 garlic cloves (minced)
- 2 tsp. salt (pink)
- 1/4 cup kosher salt
- 1 Tbsp. light brown sugar (firmly packed)
- 5 Tbsp. peppercorns (coarsely ground)
- 1 piece long pepper
- 1 Tbsp. juniper berries
- 5 bay leaves
- 3 1/2 tsp. freshly grated nutmeg
- 6 fresh thyme sprigs
- 1/2 cup pancetta (diced, 1/4-inch dice)
- 1/2 yellow onion (cut into 1/4-inch dice)
- 2 celery stalks (cut into 1/4-inch dice)
- 2 carrots (peeled and cut into 1/4-inch dice)
- 2 cups roasted chestnuts (blanched and, plus chopped chestnuts for garnish)
- 4 cups chicken stock
- 1 bouquet garni (tied with twine)
- kosher salt
- freshly ground pepper
- 2 Tbsp. unsalted butter
- 1/2 shallot (large, finely chopped)
- 4 oz. wild mushrooms (such as chanterelle, black trumpet or porcini, roughly chopped if large)
- 1/2 tsp. fresh thyme leaves
- celery leaves (for garnish, optional)
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