Chestnut and Pancetta Soup

This soups is from a book I've checked out from the library, The Soups of France by Lois Rothert. I need to add this one to my collection!

Place a pot over medium heat and add 1/4 lb finely diced pancetta - cook until crisp and set aside. Drain the fat from the pan and add 2 T back in. Add 2 large chopped onions and 2 thinly sliced and chopped fennel bulbs. Cook over low heat until soft. Add 2 quarts of water, 1 can of roasted chestnuts (roughly chopped), 2 tsp salt and a couple grinds of pepper. Bring to a boil - then simmer for 35 minutes. Puree and taste for salt and pepper. Serve with pancetta.

Makes 6 1.5 cup servings. Delicious!