kazaddress Posted October 15, 2006 Share Posted October 15, 2006 2 cups roasted, shelled / skinned chestnuts 1 chopped shallot / small onion 2 chopped leeks (white & pale green section only. use the other bits for stock) 6tbls of unsalted butter 2 tablespoons dry white wine 1/2 co"Ooops, word censored!"ly chopped fennel bulb 1 cup chicken stock 2.5 cups water • Make a large X with a chestnut knife on the flat side of each chestnut through the shell but not the meat. Soak chestnuts in a bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Roast in 1 layer in a shallow baking pan in middle of oven until shell curls away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. Blanch chestnuts in boiling water 2 minutes and drain. Rub in a kitchen towel to remove skins. • Co"Ooops, word censored!"ly chop chestnuts, reserving 1/3 cup for garnish • fry shallot, leeks and butter, stirring until softened. Add wine and simmer until almost all liquid is evaporated, about 1 minute. Stir in fennel, stock, chestnuts (excluding garnish), and water, then simmer, covered, 20 minutes. Stir in half-and-half and cool mixture slightly. • Puree mixture in batches in a blender until smooth, transferring to a bowl. return soup to pot and bring to a simmer, thinning with water if desired. Season with salt and pepper. •heat remaining 4 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then saute 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. thats the origion recipe. however I swapped butter for olive oil! Quote Link to comment Share on other sites More sharing options...
