PURÉE OF CHESTNUT SOUP

-By February 2013 Member Spotlight Jennifer Sohonie

Yield: Serves 6

Ingredients:

• 4 Tbs Butter
• ½ ea – Onion, small dice
• 1 ea – Celery
• 1 ea – Leek
• 1 clove Garlic
• ½ cup Red wine
• 1 btl peeled, cooked chestnuts, drained (24 oz bottle)
• 3 qt Chicken stock
• ¼ c Crème fraîche
• Salt and pepper
• Garnish chervil leaves

Procedure:

1. Heat soup pan to medium. Add butter.
2. Add onion, celery, leek and garlic and cook until translucent.
3. Add chestnuts and cook for 2 minutes.
4. Add red wine and reduce by half.
5. Add enough stock to cover the chestnuts. Cook until chestnuts are tender. Add more stock if needed.
6. Purée the soup.
7. Finish with crème fraîche and chervil leaves.