Chestnut Soup

Étapes10

1. 1

   Étape 1. Soak the chestnuts

   5 h

   Soak the chestnuts in water for 5 hours or overnight.

   châtaigne
2. 2

   Étape 2. Roast the chestnuts

   25 min

   Pat the chestnuts dry and roast them for about 20-30 minutes, or until the shells split open.

   châtaigne
3. 3

   Étape 3. Peel the chestnuts

   Peel the chestnuts and set them aside.

   châtaigne
4. 4

   Étape 4. Render the pancetta

   Render the pancetta until golden and crispy. Remove it from the pot and set it aside, leaving the fat behind.

5. 5

   Étape 5. Sauté the aromatics

   In the same pot, sauté the chopped onion, leek and garlic.

   oignonpoireauail
6. 6

   Étape 6. Soak the porcini

   Soak the porcini mushrooms in a bowl, reserving 3/4 cup of the soaking liquid for later.

   cèpe
7. 7

   Étape 7. Simmer the soup base

   18 min

   In the same pot as the aromatics, add the chestnuts, soaked porcini mushrooms, apple, allspice and nutmeg. Deglaze with Marsala, then pour in the chicken stock and the mushroom soaking liquid, and add a sprig of thyme. Cover and simmer for about 15-20 minutes.

   châtaignecèpepommepiment de la Jamaïquemuscadebouillon de poulet
8. 8

   Étape 8. Blend the soup

   Blend until smooth.

9. 9

   Étape 9. Finish with cream

   Stir in the cream and season with salt and pepper.

   crème entièreselpoivre noir
10. 10

    Étape 10. Serve the soup

    Serve and enjoy.