Creamy Chestnut Soup With Porcinis And Root Vegetables

Recipe Ingredients

1/3 cup	78ml	Dried porcinis
2 cups	474ml	Hot water
1 cup	110g / 3.9oz	Carrot - diced (medium)
1		Celery rib - diced
1		Parsnip - diced (small)
2		Shallots - finely chopped (large)
1		Bouquet garni
		= (1 sprig each of bay leaf,
		Thyme and parsley)
2 tablespoons	30ml	Butter
3 cups	711ml	Chicken stock or canned broth
1 1/4 lbs	567g / 20oz	Chestnuts - roasted, peeled,
		And coarsely chopped
		= (or use 12 oz bottled chestnuts)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Dry Sherry
		Frizzled leeks - for garnish
		= (deep fry julienned strips of
		Leek in 365 degree oil)
		Creme fraiche - for garnish

Recipe Instructions

Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.

In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.

Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally.

Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.

Ladle soup into bowls. Top with vegetables, and garnish with leeks.

This recipe yields 4 cups.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1A17) - from the TV - FOOD NETWORK

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