Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Slit the chestnuts on the side with a paring knife and boil for 3 to 4 minutes in the water. Remove with a slotted spoon and, once they are cool enough to handle, but still warm, peel them.
In a large, heavy soup pot, melt 2 tablespoons of the butter and saute the speck with the onions. Add the chestnuts, fennel seeds, bay leaf, 1 quart stock, and 1 cup wine, season with remaining salt and black pepper, and bring to a simmer. Cook, loosely covered, for 1 to 1 1/2 hours, until the chestnuts are very soft but still intact.
Remove the soup from the heat and allow to cool. Remove and discard the bay leaf, then puree the soup in batches and return to the soup pot. Add the remaining stock and wine to thin the soup. Bring to a simmer, then stir in the rice and mascarpone, and simmer for an additional 2 minutes.
Meanwhile, brown the remaining 2 tablespoons butter in a saute pan, and crisp the bread in the pan.
Divide the soup evenly among 4 warmed soup bowls and top with the browned bread.
Brown Chicken Stock:
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2585.02 Kcal (10823 kJ)
Calories from fat	992.22 Kcal
		% Daily Value*
Total Fat	110.25g	170%
Cholesterol	755.9mg	252%
Sodium	6634.79mg	276%
Potassium	3367.72mg	72%
Total Carbs	240.37g	80%
Sugars	28.41g	114%
Dietary Fiber	13.53g	54%
Protein	139.14g	278%
Vitamin C	123.2mg	205%
Vitamin A	0.7mg	23%
Iron	15.5mg	86%
Calcium	441.3mg	44%

Amount Per 100 g
Calories	103.49 Kcal (433 kJ)
Calories from fat	39.72 Kcal
		% Daily Value*
Total Fat	4.41g	170%
Cholesterol	30.26mg	252%
Sodium	265.63mg	276%
Potassium	134.83mg	72%
Total Carbs	9.62g	80%
Sugars	1.14g	114%
Dietary Fiber	0.54g	54%
Protein	5.57g	278%
Vitamin C	4.9mg	205%
Iron	0.6mg	86%
Calcium	17.7mg	44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.