Creamy Chestnut Soup
Marc Elliott, Whim
[Degraw Street between Court and Clinton streets, (718) 797-2017]
2 lbs. fresh chestnuts
4 ounces butter
2 large onions – peeled and coarsely chopped
2 Idaho potatoes – peeled and coarsely chopped
8 celery stalks – coarsely chopped
2 1/2 cans vegetable broth
1 tablespoon flour
4 tablespoons sherry
1 pint heavy cream
2 garlic cloves – peeled and coarsely chopped
Salt and pepper
Coarsely chopped, cooked chestnuts; fresh parsley or fresh sage
for garnish (optional)
1. With a knife, carefully make a slash through the skin of each
chestnut. Cover the chestnuts with water and boil for 30 minutes.
Drain and cool. Skin will slip off. Coarsley chop chestnuts.
2. Melt butter on low flame, then add onions and garlic to pan.
Saute until translucent.
3. Add flour; cook two minutes.
4. Pour broth into pan and stir. Add other vegetables and simmer
for 15 minutes, or until chestnuts are very soft.
5. Blend in food processor then pour into bowl and whisk in cream
and sherry.
Soup can be made 24 hours in advance, reheat very gently. Top
with finely diced cooked chestnuts, fresh parsley or fresh sage.
·Wine suggestions
Vaughan suggests Hugel Pinot Blanc Cuvee les Amours 2001 ($11).
"This rich, rounded Pinot Blanc from Alsace, France is creamy
and soft and its tiny hint of sweetness and subtle acidity helps
balance the soup and accents its chestnut flavors," she
says.
Another choice: El Coto Rosado 2001 ($9).
