Chestnut Soup

Name: Chestnut Soup
Ingredients: 3 tablespoons unsalted butter; 1/2 cup finely chopped celery; 1/2 cup finely chopped carrot; 1/2 cup finely chopped onion; 3 fresh flat-leaf parsley sprigs; 2 whole cloves; 1 Turkish or 1/2 California bay leaf; 6 cups low-sodium chicken broth; 1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups); 1/4 cup Sercial Madeira; 1/4 cup heavy cream; 1/4 teaspoon black pepper; Special equipment: cheesecloth; kitchen string

13 ingredients

8 steps

Ingredients

3 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
3 fresh flat-leaf parsley sprigs
2 whole cloves
1 Turkish or 1/2 California bay leaf
6 cups low-sodium chicken broth
1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)
1/4 cup Sercial Madeira
1/4 cup heavy cream
1/4 teaspoon black pepper
Special equipment: cheesecloth; kitchen string

Directions

1

Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion.
2

Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
3

Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
4

Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil.
5

Reduce heat and simmer, covered, 20 minutes.
6

Add chestnuts and Madeira and simmer, covered, 3 minutes.
7

Puree soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan.
8

Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.