18 November 2013

Chestnut Soup

If you happened to stop at The Market's wine tasting last week, we paired up Le Grand Noir Cabernet/Shiraz wine with the Chestnut Soup. I love chestnuts and can't wait for them to arrive every autumn. I always seem to eat all of the freshly roasted, so I rely on canned chestnuts for my recipes! I've made several chestnut soups and this BY FAR is my favorite. The earthy-ness of the chestnuts is tempered by the wine and the sweetness of the wine really brings the chestnut flavor to life! I served the soup at The Market sans heavy cream, but if you'd like to lighten the flavors a bit, by all means add the cream.


4 tablespoons butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
2 cups cooked chestnuts or 1 can approx. 15 ounces
1 cup Banyuls fortified wine or Ruby Port ( I have also used Pedro Ximenez Sherry successfully!)
1 fresh thyme sprig
3 cups chicken or vegetable stock
1/2 cup heavy cream
Salt and freshly ground pepper to taste

2 slices Proscuitto, sliced into ribbons and fried until crispy

In a large saucepan over medium heat, melt butter and add carrot, celery and onion. Cook until softened about 10 minutes. Add chestnuts and cook another 5 minutes. Turn heat to high and add wine and thyme. Cook until wine has reduced by half and then add stock and bring to a boil. Reduce heat to a low simmer, cover pan and allow to cook about 30 minutes. Remove from heat, add heavy cream and puree using an immersion or traditional blender. Warm through if necessary and season to taste.

Garnish with strip of proscuitto.

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