This soup is just another great way to diversify your menu, using a seasonal products – this time chestnuts. The first time I prepare a chestnuts soup, I found it easy and quick I wondered how come such a simple but divine combination had never crossed my mind before. To give it a quick description – the soup is velvety rich, nutty and sweet – a really great way to start a lunch on a cold weather day.
Preparation and cooking time: 30 minutes
400g blanched chestnuts, nuts only*
2 leeks, white part only, finely diced
2 sticks celery, thinly sliced or 1 celeriac, chopped
1l chicken broth (or vegetable stock for a vegetarian version)
freshly grind pepper
3tbsp white wine
1 egg yolk
Optional: 3-4tbsp sour cream
For the leek chips:
2tbp vegetable oil
white part of a small leek, cut into thin stripes
* For this soup you can use either caned or fresh chestnuts. See how to prepare them, if you go for fresh ones.
Heat the butter in a heavy sauce pan. Add in leeks, celery and chestnuts, and cook over medium high heat for 5-7 minutes, until leeks and celery are tender.
Add in the stock, bring to boil and simmer for 15 minutes, until the chestnuts are soft. Season with salt and pepper. Puree the soup in a food processor until smooth.
In a bowl blend well the wine with the egg yolk. If you decide to use sour cream, whisk it with the wine and yolk. Add a small portion of the chestnut puree in the bowl and stir. Stirring add one or two more ladles of the hot soup to the egg mix, until the temperatures are more or less even, then blend together.
The crispy leek stripes are optional, but they make a nice presence and you can have them ready in 2 minutes, till the soup is boiling. Just heat the oil in a sauté pan and when it’s very hot put the lengthwise cut stripes of leek in the pan. They will need only few seconds to brown nicely – take them out using a slotted spoon and let them drain over a paper towel. Slightly salt. Sprinkle over the soup just before serving.
This recipe is adopted from menuturistico.blogspot.com.