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.

CHESTNUT SOUP

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.

Roasting Chestnuts...

Yesterday was the 1st storm of the season here in Michigan and a great time to decorate the tree and roast fresh chestnuts!  Family, food and twinkle lights...so awesome! 

I have developed a fondness for roasted chestnuts and they are so easy to make!  No open fire necessary, just a preheated 400 degree oven!  Lay them flat side down on a cutting board and score an X with a sharp knife.  Throw on a baking sheet and cook 25-30 minutes...THAT'S IT!!

Peel as soon as they come out of the oven (or as soon as they can safely be handled) and sprinkle with a bit of salt if desired.  So sweet and yummy! 

Any leftovers, I put into a small saucepan with a bit of milk and simmer until soft and mushy for Chestnut Soup with Marsala and Proscuitto crips (find recipe below).  All in all, a fantastic winter treat!  The Boulevard Market does the Minerva brand from France in a can, less fuss, but less charm too!  Enjoy!

CHESTNUT SOUP

1 diced carrot
½ medium onion, diced
1 diced stalk of celery
4 Tablespoons butter
2 cups cooked chestnuts (14 oz. can,drained)
1 cup Sweet Marsala Wine or Ruby Port
2 Tablespoons red wine vinegar
1 sprig fresh thyme
3 cups chicken stock or broth
½ cup heavy cream
Salt & pepper to taste
Proscuitto Strips

In sauce pan over medium heat, melt butter and sauté carrots, onion and celery until soft, about 10 minutes.  Add drained chestnuts and cook an additional 4 minutes, gently breaking Chestnuts up.  Add wine and vinegar, raise heat to high and reduce to half volume.  Add stock or broth and thyme, reduce heat to low, cover and simmer for 30 minutes.  Remove from heat, discard thyme and add heavy cream.  Pour into blender (you may need to do 2 batches) and puree until smooth.  Salt and pepper to taste.  Return to heat if necessary.  Garnish with Proscuitto strips.

PROSCUITTO STRIPS
3-4 Ounces sliced Proscuitto
Using sharp scissors, cut slices of Proscuitto into ¼ inch strips.  Saute over high heat until crispy, drain on paper towel.