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. 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