Chestnut Soup for the Holidays
This dish is easy to make chestnut soup perfect for holiday celebrating. Whether you're wanting a toasty lunch in front of the fire or a great accompaniment to a holiday meal, this soup is sure to give you what you need.
Equipment
Ingredients
- 4 tbsp unsalted butter
- 1 medium carrot diced
- 2 stalks celery diced
- 1 sweet onion diced
- 2 cups Cooked Chestnuts reserve 4 for garnish
- 3 sprigs fresh thyme
- 4 cups chicken broth
- 1/2 cup heavy cream (35%)
- salt and black pepper to taste
- 4 tbsp Cooked Duck Confit or Pork Rillette
- 1 tbsp parsley chopped
- 1/4 cup heavy cream (35%)
- 1-2 tbsp Maple Syrup
Instructions
- In a large Dutch oven over medium heat, melt the butter until foamy. Add the carrots, celery, and onion, and cook, stirring occasionally, until softened, 5 to 8 minutes.
- Add the chestnuts, thyme, stock, and duck confit or pork rillette, and bring to a boil. Reduce the heat to low and simmer until the vegetables are fully cooked, about 20 minutes. Add the heavy cream and simmer 5 minutes longer. Season with salt and pepper to taste.
- In the blender, working in batches, carefully purée the soup until very smooth. As you are blending, season with salt and pepper to taste.
- For the maple cream, whip the cream until very firm. Stir in just enough maple syrup to give it a sweet flavour.
- Divide the soup among 4 bowls and garnish each with a tablespoon of duck confit, a spoonful of cream, and parsley.
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