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Sunday Slow Soupers: Porcini and Chestnut Soup

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Today begins the Sunday Slow Souper's weekly soup postings. Amy started us off with a wonderful holiday soup made with porcini mushrooms, and chestnuts. It is delicious...especially after adding some (ok, a lot of) cognac! We will be having this for dinner Monday night. Yes, food bloggers have been known to stage a photo when they are not eating the results yet. However, we both tasted the soup, and think it is interesting (in a good way). Brad called it "sophisticated comfort food".

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Chestnut and Porcini Soup---makes 6-7 cups, can be frozen
Ingredients:

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.
Fresh-ground pepper
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.

Comments (1)

Funny, I called it "elegant comfort food"! I used sherry but would like to try it with cognac next time.

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