Behind the Recipes
Chestnut and Porcini Soup by D'Artagnan
Makes 4 servings
INGREDIENTS:
1 400g pre-cooked chestnuts
2 large shallots, minced
1 carrot, diced
1 rib celery, diced
2 tablespoons butter
1/2 cup dried porcinis
2 cups hot water
4 cups chicken broth
1/2 cup heavy cream
salt and pepper
PREPARATION:
1. Place the dried porcinis in the hot water to steep. In a 2 quart sauce pan, melt the butter over medium heat. Add the diced carrot, celery and shallot. Sweat the vegetables until soft.
2. Coarsely chop the chestnuts and add them to the pan. Add the porcinis and the steeping liquid -- be sure to omit any sediment at the bottom of the bowl. Add the chicken broth and bring to a simmer. Simmer on medium heat until all ingredients are fork tender (about 15 minutes).
3. Remove from heat and working in batches purée in a blender. Return to pan and set on low heat. Blend in the heavy cream and season with salt and ground black pepper to taste. Serve immediately.
Recipe courtesy of D'Artagnan
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