Purée Of Chestnut Soup

Puree of Chestnut

In spirit of Thanksgiving and an occasion to mark my new move, I hosted an intimate, delicious dinner for a couple of friends who were staying in the city during the holiday. The motivating force behind the event came to be when I read about Chef Sara Jenkins’s Purée Of Chestnut Soup in New York Magazine.

In a special, featuring celebrity chef takes on family recipes that nod to the November holiday, Sara Jenkins’s entry  seemed to perfectly embody the fall season. Chestnuts and cream, a delightful flavor that would be locked on the tongue of my brain.

The result was a restaurant quality soup full of flavored architecture: nutty, creamy and fragrant.

Here’s the recipe:

2 tbs. unsalted butter
2 tbs. extra-virgin olive oil
1 large yellow onion, finely diced
2 tsp. freshly chopped rosemary
6 cups chicken stock
5 cups peeled and blanched chestnuts (you can buy those ready like that or do this yourself)
1 cup heavy cream

In a heavy saucepan, melt the butter and oil, and add the onion, rosemary, and a pinch of salt. Cook gently over medium heat for about 5 minutes until the onion is translucent. Add the chicken stock and chestnuts, bring to a simmer, and cook gently for about 30 minutes until the chestnuts are tender. Purée the soup in a blender until smooth. Add the cream, and simmer gently for 10 minutes, allowing the cream to blend into the mixture. Season to taste with salt, garnish with freshly chopped chives.


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