salt and pepper to taste. Stir in salt and pepper and keep warm. Cook, stirring occasionally until chestnuts are golden brown and aromatic, about 10 minutes. 1 c. (250 ml) cream This smooth, rich-tasting chestnut soup makes a great winter night treat. 3. Serving suggestion: Garnish with fennel pollen, a drizzle of olive oil, chopped chervil and celery root brunoise (small 1⁄8-inch/3-mm dice), which has been lightly sautéed in butter and kept warm. (Make sure to start on low, then increase to high.) Reduce heat to moderately low and continue cooking until chestnuts fall apart very easily, about 1½ hours (If chestnuts are not completely cooked, the finished soup will be gritty.) (15 ml) olive oil Add ¾ cup sherry and bring to boil, then reduce until almost no liquid remains, about 10 minutes. 1 onion, chopped Amontillado sherry Oloroso sherry Verdelho Madeira Bual Madeira. Owners Ben and Liz Satterlee, along with Chef Kalon Wall, create seasonal menus that reflect locally-sourced baked goods and farm-fresh produce. Serves 6 to 8. They are rich in fibre, vitamin C, minerals and phytonutrients. It blends up to a thick and satisfying soup. Add the stock and some pepper. Place chestnuts in a single … Add ¾ cup sherry and bring to boil, then reduce until almost no liquid remains, about 10 minutes. This chestnut soup is silky, rich and inviting. Deglaze the pan with the cooking sherry. It may be about to become your favorite Winter soup! Which way should I go? Cooking in the Alpujarras, Spain: Chestnut Soup with Sherry The end of October is definitely chestnut time. From Crested Butte Mountain Resort in Crested Butte, CO. by JENNIE IVERSON • February 2013. 2 tbsp. There is significant fat in the recipe from the olive oil, butter and cream. Season with To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Deglaze with sherry and reduce by half. This soup is a combination of delicious chestnuts, onion, rosemary, a bouillon cube, milk and butter. ... deglaze with 1/4 cup sherry. They contain more starch and smaller amounts of protein and fat than tree nuts. 4. Which way should I go? In a sauce pan with ¼ cup (60 ml) olive oil and butter, combine the shallots, onions, celery and garlic with a pinch of salt, then heat until translucent. Season with salt and black pepper. Serve it at your holiday parties and people will rave! Add garlic, spring onions, onion, and celery and sauté until very soft, about 8 minutes. Saute shallots, mushrooms, and garlic for about 5 minutes. Remove from heat and remove thyme and bay leaf. Amontillado sherry Oloroso sherry Verdelho Madeira Bual Madeira. Add thyme, bay leaf, and chestnuts. Choose 5% cream instead of whipped cream and the fat content drops by a whopping 60 grams! Stir in remaining ½ cup sherry and honey. Add the chestnuts and potato, and continue to sauté until lightly caramelized. Although chestnuts are considered a tree nut, nutritionally they resemble foods like corn and potatoes. Add stock and bring to boil. Bring the soup … Spicy Chestnut, Pumpkin and Pancetta Soup, Chestnut, Italian Sausage and Fennel Spaghetti. 6. Add the cream. Bring everything to a boil, then reduce the heat to low and cover the pot. salt and pepper to taste. Let cool slightly, then transfer to blender and blend until smooth, about 50 seconds. Add the broth and the bouquet garni (the parsley, bay leaf, and anise, tied up in cheese cloth with a string, or not, if you elected not to). Bring to a boil, then simmer, covered for 20 minutes. (30 g) butter Add the stock and some pepper. 2 shallots, chopped 3 garlic cloves, sliced ¼ c. (60 ml) plus 1 tbsp. The vegetable stock and the carrots in the chestnut soup complement the rich chestnut, making the soup lighter. Add white wine and bring to boil, then reduce until no liquid remains, 15 to 18 minutes. In large stock pot over moderately high heat, heat butter until melted. Soup is one of the many things the Thermomix excels at, all the chopping cooking and blending done in the one bowl and once the chestnut peeling is done, this soup is a snap. French chestnut soup is creamy, flavorful, hearty and nourishing. I know NOTHING of sherry and Madeira, but am intrigued by the idea of trying one with the soup. EastSide Bistro offers a breathtaking backdrop of Mount Crested Butte in a warm, intimate and beautifully decorated dining room. There is not a significant amount of protein, so make sure you eat a small portion and add a main course or salad that contains protein so you stay full for longer. Serve in hot bowls, swirl some cream over the top and sprinkle with chopped parsley and pepper. 4. Bring everything to a boil, then reduce the heat to low and cover the pot. Please confirm rates and details directly with the companies in question. 5. Sherry and chestnut soup. FYI, the soup will come after nibbly bits with a Cremant d'Alsace and before a scallop dish (Asian flavours) with Domaine Weinbach Riesling. This chestnut soup is creamy, rich, and the perfect thing to eat by the fire on a chilly night. 5. Working in batches, transfer to blender and blend until smooth. 2. From Crested Butte Mountain Resort in Crested Butte, CO. EastSide Bistro offers a breathtaking backdrop of Mount Crested Butte in a warm, intimate and beautifully decorated dining room. If you enter anything in this field your comment will be treated as spam. I am sorry to all the vegetarians out there, this tastes good on its own, but it's much better if you add some duck. 2 c. (500 ml) chestnuts, roasted then peeled 4 celery stalks, chopped Strain through fine-mesh strainer into clean pot. Its a bit of bother getting into them, but well worth it. 4 c. (1 L) vegetable stock This chestnut soup is silky, rich and inviting. ... deglaze with 1/4 cup sherry. Another offbeat soup you can try is cauliflower and potato soup, which is also perfectly smooth. Add the chicken stock and fresh thyme. I know NOTHING of sherry and Madeira, but am intrigued by the idea of trying one with the soup.