Portuguese Chestnut Soup

Portuguese Chestnut Soup
Recipe by Dragon.

I have fond childhood memories of roasted chestnuts at family gatherings in the Fall/Winter. It was my job to peel them and I could never resist sneaking one or two. The smell of roasted chestnuts fills the entire house and if I could bottle that scent, I would. This delicious soup is another way the Portuguese enjoy roasted chestnuts. The cream is my addition to the traditional recipe but I think it compliments all the flavours. In a pinch you could use packaged chestnuts but it will pale in comparison to the taste of freshly roasted chestnuts. Enjoy!

Serves: 6

Ingredients:
500g chestnuts, roasted (see below)
2 tablespoons olive oil
2 large carrots, chopped
2 stalks celery, chopped
2 medium onions, chopped
1 clove garlic, minced
1/4 cup fresh parsley, chopped
8 cups chicken stock
3 whole cloves
2 bay leaves
2 tablespoons Brandy
1/2 cup heavy cream, plus more to garnish
Salt & Pepper to taste

Direction:
1. Peel the chestnuts. Chop 6 chestnuts and set aside to garnish. 

2. In a large pan over medium high heat, add olive oil and heat for 1 minute. Add carrots, celery, onion, and garlic. Cook for 5 minutes to soften the onions.  

3. Add the whole chestnuts, stock, parsley, cloves and bay leaves. Season with a little salt and pepper. Bring to a boil then reduce the heat to a simmer. Cover and cook for 45-60 minutes or until the chestnuts are tender.

4. Remove the cloves and bay leaves. Puree soup in batches in a blender (caution hot!) and return the soup to the pot. Stir in the brandy and cream. Adjust the seasoning with salt and pepper if needed.

5. Pour the soup into bowls. Sprinkle with reserved chestnuts and a drizzle of cream. Serve with crusty bread.


Roasted Chestnuts
Recipe by Dragon. 


Ingredients:
Fresh plump chestnuts
Kosher salt

Directions:
1. Preheat oven to 350F.

2. Score the chestnuts with an X and place them in a baking sheet with the X facing up.

3. Using a water bottle, sprinkle the chestnuts with a little water. Sprinkle with salt.

4. Roast for 30-40 minutes or until they are toasted and fragrant. Peel and enjoy.



No comments:

 
Dragon's Kitchen - Copyright 2007-2010