Chestnut Bisque With Chanterelles And Fresh Chestnuts
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
57
Sourness
46
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Onion1 stalk
Celery (cut into 1/2-inch dice)1 cup
Chestnut (sliced)1 cup
Red Wine4 cups
Chicken Stock1 cup
Heavy Cream1
Salt60 g
Butter1 cup
Chanterelle1 cup
White Wine (dry)6 large
Celery Leaves (thinly sliced)Directions:
1
SOUP: Over medium-low heat in a large heavy-bottomed saucepan, cook the bacon, stirring occasionally, until the bacon has slightly browned and has started to render its fat
2
Add the onion, celery and carrot and cook slowly, until soft and translucent
3
Add the parsnip, potato, chestnuts, thyme, port and red wine and simmer on low heat until it is almost reduced completely
4
Add the chicken stock and continue to cook until the chestnuts have completely softened, about 30 minutes
5
Finish with heavy cream, remove the thyme springs and puree in the blender
6
Strain the soup through a fine sieve and adjust the seasonings with salt and pepper
7
GARNISH: In a large saute pan or nonstick skillet, heat the butter on low
8
Add the chanterelles, chestnuts, white wine and carrots and cook on low heat until soft, about 7 minutes
9
Add the chives
10
To serve, place the warm garnish mixture in the center of a warm soup bowl
11
Sprinkle with celery leaves, and carefully pour the soup around the garnish mixture