Ingredients

• 300gcooked peeled chestnuts
• 185gpancetta, diced
• 1/4savoy cabbage, roughly chopped into large pieces
• 2 tablespoonsextra-virgin olive oil, plus extra, to serve
• 1onion, finely chopped
• sea salt
• 3garlic cloves, finely chopped
• 2rosemary sprigs, leaves removed and finely chopped
• 150mlred wine
• freshly ground pepper

Method

• Bring 1.5 litres (6 cups) of salted water to the boil in a large saucepan. Add the cabbage and cook for about 10 minutes. Drain the cabbage and reserve the water, as it will be used as the stock for the soup. Briefly refresh the cabbage in cold water, dry and then slice thinly.
• If you are using fresh chestnuts in season, peel them carefully and boil gently in water for about 30 minutes or until soft. Drain.
• Heat the oil in a large saucepan and cook the onion and pancetta with a little sea salt over medium heat until the onion is soft. Add the garlic and rosemary and cook for a further 5 minutes. Break the chestnuts into small pieces and add to the onion mixture. Add the cabbage and stir for 1 minute, then add the wine. Bring to the boil and cook for a couple of minutes. Add the reserved cabbage water and simmer for about 15 minutes. Remove from the heat.
• Remove half the soup from the pan and puree before returning to the pan. Reheat the soup over a gentle heat. Check the seasoning. Share the soup among four large bowls. Drizzle with oil, give a good grind of pepper and serve.