cookChestnut Soup

This soup is very hearty; if you add a slice of roasted sausage, you have a meal.
From Fabio Trabocchi, Fiamma, New York City (via Oprah)

8 tbsp unsalted butter
1 (2oz) chunk pancetta
2/3 cup chopped shallots (about 3 large shallots)
2/3 cup chopped celery root
1/2 lb button mushrooms , trimmed and sliced
soup1 1/2 lb (4 cups) dry-packed chestnuts , coarsely chopped
1/2 cup Cognac
1 bay leaf , preferably fresh
1 sprig fresh sage
1 sprig fresh thyme
7 cups chicken stock or canned broth
3/4 cup half-and-half *
Kosher salt , to taste
Freshly ground white pepper , to taste

* Note: For 1 cup half and half use:
3/4 cup whole milk + 1/4 cup heavy cream
2/3 cup skim or low-fat milk + 1/3 cup heavy cream

In a large skillet, melt 4 tablespoons butter over medium heat. Add pancetta, shallots, and celery root; cook 5 minutes, or until shallots are softened. Scrape into a large saucepan and set aside.

In same skillet, melt remaining 4 tablespoons butter over medium-high heat. Add mushrooms and chestnuts; cook 5 minutes, or until mushrooms are tender. Remove from heat. Add Cognac and carefully ignite, holding a lighted match just above the surface. When flame dies out, transfer mushrooms and chestnuts to saucepan with pancetta-shallot mixture.

Tie together bay leaf, sage, and thyme; add to mushroom mixture, along with chicken stock. Bring to a boil, reduce heat, and gently simmer 30 minutes, stirring occasionally.

Remove from heat; let cool 10 minutes. Remove pancetta and herb bundle from soup; discard. Working in batches, transfer soup to blender; process until smooth.

Return soup to saucepan over low heat. Stir in half-and-half and cook just until heated through (do not boil). Season to taste with salt and pepper before serving.

Soupe de Marrons (Chestnut and Mushroom Soup)

“This soup is perfect for colder or rainy days, which are numerous in Belgium. It is comforting, creamy without the use of cream, and has a sweetness to it that just does it for me.”
From: goop.com Virginie Degryse. Serves 6

1 pound of chestnuts (I used jar ones)
6 ounces of cremini mushrooms
2 ounces shiitake mushrooms, stem removed
2 tablespoons olive oil
1 small chopped onion
1 garlic clove, minced
6-8 sprigs fresh thyme
6 cups chicken or veggie stock

Sauté the onion and garlic for one minute.

Add the mushroom and sauté for 5-7 minutes to release the flavor.

Add the chestnuts and thyme and mix gently, leave for another two minutes then add the stock.

Bring to boil, then simmer for one hour.

Put in food processor, add salt and pepper.

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