Chestnut Soup
Ingredients
- 4 slices of bacon
- 1 tbsp. unsalted butter
- 3 carrots, peeled and sliced
- 2 celery stalks sliced
- 1 leek, white and light green parts sliced
- 2 shallots chopped
- 4 cups chicken broth or stock
- 1 tsp. chopped sage
- 1 tsp. thyme leaves
- 1 bay leaf
- 2 cups roasted chestnuts – about 2 dozen, save 2 for garnish
- ½ cup heavy cream
- Dry sherry, crumbled bacon and chopped chives for garnish, 1 tsp. sherry per serving
Preparation
- On flat side of chestnut pierce shell with knife making an X
- Place a dozen chestnuts at a time on plate with X side up and microwave for 1 minute
- Peel shell and remove skin
- Set aside
- In soup pot fry bacon until crispy
- Drain bacon on paper towel and set aside
- Keep one teaspoon of bacon in pan and add butter, carrot, celery, leek and shallots
- Season with salt and pepper and cook until softened about 10 minutes
- Add stock, sage, thyme, bay leaf and chestnuts to pan bring to a simmer and cook for about 30 minutes
- Turn off heat, remove bay leaf and use an immersion blender or blender and mix until smooth, add cream adjust seasonings and ladle into bowls
- Garnish with 1 teaspoon of sherry, chopped bacon, chives and chopped chestnuts
Category
Soups