Sunday Night Soups: Chestnut, Pumpkin, And Farro

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4 ounces farro soaked in cold water for 90 minutes or so (If you cannot find farro, you could use cooked wild rice instead.)

2 pounds whole chestnuts

6 tablespoons olive oil

1 red onion peeled and chopped

3 stalks celery, chopped

4 ounces pancetta, diced (You do want dice here, so avoid the case-ready packages of sliced pancetta. Better yet, start curing your own.)

5-6 cloves of garlic, peeled

2-4 dried red chiles

1 quart chicken stock. (This is no place for your clarified, blonde stocks. Think more Anne Bancroft, less Paris Hilton.)

Salt and pepper to taste.

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