Chestnut Soup (on an open fire)

 

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I love me some chestnuts.  They put me in the mood for holiday festivities, and I can’t get that “Chestnuts Roasting on an Open Fire” song out of my head until I’ve brought some home and roasted them up.  It’s an illness.  The flavor is slightly sweet, and a little starchy like potatoes.  I love to bake with them, and they are fantastic in a soup.  The pictures below have a little information liked to them, and I’ve put a general recipe for this soup at the end.  Enjoy this for yourselves!

 

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The Recipe :

1 Medium White Onion (in small pieces)

1/2 cup Garlic Cloves (peeled)

2-3 Bay Leaves

1# Chestnuts (Roast, Peel)

3 Cups Chicken Stock

1 Cup Milk

Salt and Pepper to Taste

1 Clove Fermented Black Garlic

Dusting of Nutmeg

 

Preheat the oven to 450 degrees.  Score the chestnuts with a small knife, making sure you puncture the skin.  Put the chestnuts in the oven for 25 minutes.  Meanwhile, prepare the garlic and onion.  Sweat the garlic and onion over medium heat with a little oil, until the onion is soft and translucent.  Add the bay leaves and chicken stock.  Increase the heat to bring the liquid to a gentle simmer, then reduce the heat to maintain the gentle simmer.  When the chestnuts are done roasting (the hull will pull away from the flesh, see photo) remove from oven and let cool slightly.  While the chestnuts are still warm (it will become harder to do as they cool), remove the flesh from the shell, being careful to take the dark inner layer as well.  This layer is bitter, tannic, and not fun to eat.  Toss the chestnut meat in with the onion/garlic/chicken stock and let this simmer for 15 minutes.  Remove the bay leaves, and stir in the milk.  Take the soup to a blender, and process until very smooth.  Correct the seasoning with salt and pepper to your liking.  Serve the soup with a dusting of nutmeg and some thin slices of the black garlic (or whatever kind of garnish sounds/tastes good for you).  Enjoy!

Jack Frost nipping at your nose…

-Scott

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