SSS #1 - Chestnut & Porcini Soup
I know your first question will be "What in the heck is SSS?". My Slow Travel Talk friends and I have been making soup each Sunday. We each have a week where we pick the soup and post the recipe, and then everyone does the same soup each Sunday (or whichever day they decide to do it). Those with blogs post the recipe and photos of the finished product. If you look over to the right-hand column of my blog, you will see all of the blogs of those who participate.
This is the first soup of the series - Chestnut & Porcini Soup. It was Amy's (Amy) pick. I fixed it for Thanksgiving dinner, and Bill and I both loved it. I couldn't find any canned or frozen chestnuts, so I went thru the process of roasting them and peeling them (ouch!).
Amy credits this recipe to Sara's Secrets, a cooking show on FoodTV, but she adjusted some of the ingredents.
Chestnut and Porcini Soup
Makes 6-7 cups, can be frozen
1/3 cup dried porcinis
1 1/2 cups hot water
1 medium carrot, diced
1 celery, diced
2 large shallots or ¼ small onion, finely chopped
1 sprig each of bay leaf, thyme and parsley
2 tablespoons butter
2 cans low-sodium chicken broth (or 4 cups homemade)
1 1/4 pounds coarsely chopped peeled roasted chestnuts or 8-12 ounces bottled/canned/defrosted chestnuts. You want between a cup and 1 1/2 cups chestnuts.
2 tablespoons dry sherry, or white wine, or cognac
Creme fraiche or a swirl of heavy cream, for garnish
chopped parsley for garnish
1. Combine porcini mushrooms and the hot water in medium bowl. Let stand until porcini mushrooms soften, about 20 minutes.
2. In a large saucepan melt butter and add carrots, celery, and shallots or onions. Saute until tender. Add herbs and chicken broth.
3. Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, carefully leaving sediment behind in bowl (I like to pour it through cheesecloth) . Add chestnuts and a few grinds of pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Remove herbs before pureeing.
4. Working in batches, puree the soup in a blender or food processor until smooth, then return soup to saucepan. Or, just use an immersion blender, being careful to keep it at the bottom of the pot to avoid hot splatters. You may want to add a bit more water or stock if it’s too thick. You want a light soup, with the consistency of milk. Add Sherry, wine or cognac to taste. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Cool slightly and refrigerate. Can be prepared 2 days ahead or frozen. Re-warm over medium heat, stirring well to recombine if its separated.
5. Ladle soup into bowls, garnish with a spoonful of crème fraiche, or drizzle a bit of heavy cream in a spiral. Just a touch of parsley for color is nice.