Dish of 16 Feb 2010

CHESTNUT SOUP

4 servings

Visiting my son in Paris recently, we took shelter from the cold one evening in a cozy little Bistro where we were revived with this deliciously warming chestnut soup. Serve the soup with crusty bread and butter.

45 ml (3 tablespoons) butter
125 ml (1/2 cup) carrots, finely chopped
125 ml (1/2 cup) celery, finely chopped
125 ml (1/2 cup) onions, finely chopped
2 garlic cloves, minced
2 bay leaves
1,5 liter (6 cups) chicken stock
400 gm tin pureed chestnuts
45 ml (3 tablespoons) Madeira wine or dry Sherry
60 ml (1/4 cup) cream
45 ml (3 tablespoons) fresh parsley, finely chopped
salt and freshly ground pepper to taste

1. Melt the butter in a large saucepan and add the carrots, celery and onions. Cook over low heat for about 15 minutes to soften the vegetables. Add the garlic, bay leave, chicken stock and chestnut puree. Bring to the boil and then take it down to a simmer. For 45 minutes. Add the Madeira and simmer for 3 minutes. Let the soup cool for a couple of minutes and then puree in small batches in a blender until smooth. Return to the saucepan and season to taste. Stir in the cream and parsley.
2. Serve the soup the warm bowls and garnish with an extra swirl of cream, a scattering of parsley and a grinding of black pepper.

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