Sunday, November 13, 2016

Charlotte Foraging #1 - Part 2, still Chestnuts

I was hoping to try another batch of candied chestnuts or even Marty's soup recipe but I left my last batch of chestnuts still in their spiky covering on our patio. We went out of town for a few days and came back to chestnut husks scattered all over. I don't know how the squirrels or chipmunks can handle the spiky stuff but I figured "more power to them" if they really want them that badly.

I still have a bowlful that I hope to keep until Thanksgiving. But in the mean time here is the soup recipe Marty made. Really good:

Chestnut Soup
We had a lot of ideas about how to play around with this soup. Instead of brandy, you could use sherry or fruit brandy. You could add milk to give it some creaminess and lighten the color. You could garnish it with creme fraiche (as much as I love using Greek yogurt as a garnish, the creme fraiche would be just right in this particular case). Speaking of garnish, the chopped chestnuts that turn crispy from a quick saute are delicious, so don't skip that step!
Adapted from this recipe by Alex Urena for Food & Wine magazine

3 tablespoons canola oil
2 1/2 cups of roasted chestnuts
1 medium onion, minced
1 leek, white and tender green parts only, halved lengthwise and sliced 1/4 inch thick
2 teaspoons honey
4 cups chicken stock or canned low-sodium broth (or vegetable broth)
Salt and freshly ground pepper
1 tablespoon Cognac or brandy
1 tablespoon finely chopped flat-leaf parsley
Serves 4 as a first course

Heat the oil in a large saucepan over medium heat. Add 7 of the chestnuts and cook until crisp and browned, stirring often [this take awhile]. Remove from pan and cool. Finely chop and set aside.

Add the onion and leeks to the pan, season with salt and pepper, and cook until vegetables are tender and lightly browned, about 8 minutes. Add the honey and stir well. Add the broth and remaining chestnuts, cover, and simmer 10 minutes.


Puree soup in a blender, working in batches. Taste for seasoning. May be covered and refrigerated at this point for 24 hours. To serve, return soup to the pot and reheat. Add the brandy or Cognac, and garnish with reserved chopped chestnuts and parsley.

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