Chestnut And Sherry Soup With Truffle Garnish Food

CHESTNUT AND SHERRY SOUP WITH TRUFFLE GARNISH

Steps:

• Preheat oven to 350°F.
• Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve.
• In large stock pot over moderately high heat, heat butter until melted. Add garlic, shallots, leeks, and celery and sauté until very soft, about 8 minutes. Add thyme, bay leaf, and chestnuts. Cook, stirring occasionally until chestnuts are golden brown and aromatic, about 10 minutes. Add white wine and bring to boil, then reduce until no liquid remains, 15 to 18 minutes. Add 3/4 cup sherry and bring to boil, then reduce until almost no liquid remains, about 10 minutes. Add stock and bring to boil. Reduce heat to moderately low and continue cooking until chestnuts fall apart very easily, about 1 1/2 hours (If chestnuts are not completely cooked, the finished soup will be gritty.) Remove from heat and remove thyme and bay leaf. Stir in remaining 1/2 cup sherry and honey. Working in batches, transfer to blender and blend until smooth. Strain through fine-mesh strainer into clean pot. Stir in salt and pepper and keep warm.
• In heavy 2-quart pot over moderately high heat, bring truffle juice to boil, then lower heat and reduce by 1/4, about 5 minutes. Add butter and sherry and continue cooking until butter is melted, about 30 seconds. Remove from heat and whisk until frothy, about 2 minutes. (Alternatively, use hand blender to froth.) Stir in chives, salt, and pepper.
• Divide soup evenly among 10 shallow soup bowls. Place 1 tablespoon truffle garnish in center of each bowl. Serve immediately.

CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES

Steps:

• Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
• In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.
• Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
• Ladle soup into bowls. Top with vegetables, and garnish with leeks.

CHESTNUT SOUP

Steps:

• Heat butter in a medium saucepan. Add the onion, celery and carrot and saute a few minutes to begin the cooking process. Sprinkle on the flour and cook a minute or until slightly browned. Add the broth, cover and simmer 15 minutes or until tender. Add chestnuts or puree and simmer for 5 to 10 minutes longer.
• Puree in a blender or food processor and return to a saucepan to reheat. If too thin, simmer over low heat, stirring continuously until thickened or if too thick, add more liquid. Season to taste with salt and pepper, add a dash of Madeira and ladle out. Garnish with sour cream and chives if you wish.

CREAMY CHESTNUT SOUP

Steps:

• Step 1 (to unpeel fresh chestnuts, see section above for detailed instructions*) - Score your chestnuts with an "X", deep enough to cut through the outer skin and transfer the chestnuts to a pot of cold water. Bring the water to a boil and simmer for 10 minutes. Remove the chestnuts from the water, wrap them in a kitchen towel and let cool until cool enough to handle and peel the chestnuts.
• Step 2 - Fill a large pot over medium heat with the chicken stock and chestnuts. Add the bay leaf, bring to a boil, lower the heat to medium-low and simmer for 25-30 minutes with a lid on (or only 15-20 minutes if using already cooked chestnuts), until the chestnuts are fork-tender.
• Reserve about 4-6 chestnuts aside and chop them roughly (for garnish later). Discard the bay leaf.
• Step 3 - Using an immersion blender, mix the chestnuts until smooth. - or, working in batches, purée soup in a blender until smooth and return soup to saucepan. Stir in the heavy cream, salt, pepper and nutmeg. Cook soup for 3-5 extra minutes until slightly thick. If the soup is too thin for your liking, continue to cook it. If the soup is too creamy-thick for your liking, stir in more water or heavy cream, one tablespoon at a time.
• For serving, ladle soup into individual bowls. Top each bowl with 1 tablespoon of crème fraiche, chopped chive and the reserved chopped chestnuts. Enjoy immediately.

CAULIFLOWER & CHESTNUT SOUP

Steps:

• Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
• Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.

CHESTNUT FENNEL SOUP

Steps:

• Coarsely chop chestnuts, reserving 1/3 cup for garnish.
• Cook shallot and leeks in 2 tablespoons butter in a 5-quart heavy pot over moderate heat, stirring, until softened. Add wine and simmer until almost all liquid is evaporated, about 1 minute. Stir in fennel, broth, chestnuts (excluding garnish), and water, then simmer, covered, 20 minutes. Stir in half-and-half and cool mixture slightly.
• Purée mixture in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids). Return soup to pot and bring to a simmer, thinning with water if desired. Season with salt and pepper.
• While soup is reheating, heat remaining 4 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté reserved chestnuts with salt and pepper to taste, stirring constantly, until crisp and butter is browned, about 4 minutes.
• Serve soup topped with chestnuts and drizzled with browned butter.