Chestnut Bisque With Clamshell Mushrooms Recipe - Cooking Index
Chestnut Bisque With Clamshell Mushrooms Recipe - Cooking Index
Okay, we're getting a bit fancier and a touch more complicated. Clearly this is not a soup you'd prepare for your toddlers for lunch. On the other hand, a hot soup like this — served with good bread, a cheese board, fresh fruit, and tossed greens — can make an elegant dinner, particularly when there's some candlelight and soft music. This is soup to dress up for.
Type: Vegetables| 1/2 lb | 227g / 8oz | Bacon |
| 1 | Onion - peeled, diced | |
| 1 | Celery stalk - diced | |
| 1 | Carrot - diced (small) | |
| 1 | Parsnip - peeled, diced (small) | |
| 1 | Idaho potato - peeled, diced (medium) | |
| 2 lbs | 908g / 32oz | Fresh chestnuts - boiled, peeled |
| 12 sections | Fresh thyme - tied in a bundle | |
| 1 cup | 237ml | Ruby port wine |
| 1 cup | 237ml | Red wine |
| 4 cups | 948ml | Chicken stock |
| 1 cup | 237ml | Heavy cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Chestnut Garnish | ||
| 2 oz | 56g | Butter |
| 1/2 cup | 118ml | Clamshell mushrooms - cleaned, trimmed, |
| And sliced thin | ||
| 1/4 cup | 59ml | Cooked chestnuts - sliced |
| 1 cup | 237ml | Dry white wine |
| 1 | Peeled carrot - diced | |
| 1/2 oz | 14g | Fresh chives - chopped fine |
| 1 | Celery leaves - minced | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Use a heavy bottomed saucepan over medium-low heat to cook the bacon. When the bacon is just beginning to brown, and has started to render its fat, add the onion, celery, and carrot. Cook slowly, until the vegetables become soft. Add the parsnip, potato, chestnuts, thyme, port, and wine. Simmer on low until reduced almost completely. Add the chicken stock and continue cooking until the chestnuts are softened. This should take about 30 minutes. Finish with heavy cream and remove the thyme sprigs. Puree in the blender. Strain through a fine sieve and adjust the salt and pepper. Serve piping hot.
Chestnut Garnish: Use a large saute pan to heat the butter over low. Add the mushrooms, chestnuts, wine, and carrots. Cook over low until soft, for about seven minutes or so. Add the fresh chives. Place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves and pour the soup around the garnish mixture.
This recipe yields ?? servings.
Source:
Earthy Delights at http://earthy.com
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