On one of our weekend trips, Jacob and I found ourselves buying fresh chestnuts in Hood River. (Along with the egads of apples we picked. Yumm.)
I read a tutorial on how to peel them online and it was a little tricky. Plus, it included two more steps then this
tutorial I found last night!
This would have been faster and easier! Future note to self.
The chestnut soup I made was delicious so it all worked out in the end.
Chestnut Soup
4 tablespoons unsalted butter
mirepoix
2 cups chestnuts, peeled and coarsely chopped
1 cup ruby port
1 thyme sprig
3 cups chicken stock
1/2 cup heavy cream
Salt and freshly ground pepper
Melt the butter in a medium sauce-pan. Add the mirepoix over moderately low heat, stirring, until softened, about 10 minutes. Add the chestnuts and cook for 5 minutes. Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 5 minutes. Add the stock and bring to a boil.
Cover partially and simmer over low heat for about an hour or until the chestnuts are super soft. They have a tendency to be grainy if not cooked for long enough. This will throw off the soups texture in the end.
Discard the thyme sprig. Add the cream to the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and bring to a simmer. Season with salt and pepper and serve.
Eat. Love.
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