Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Bacon

  2. 1 Onion - peeled, diced

  3. 1 Celery stalk - diced

  4. 1 Carrot - diced (small)

  5. 1 Parsnip - peeled, diced (small)

  6. 1 Idaho potato - peeled, diced (medium)

  7. 2 lbs 908g / 32oz Fresh chestnuts - boiled, peeled

  8. 12 sections Fresh thyme - tied in a bundle

  9. 1 cup 237ml Ruby port wine

  10. 1 cup 237ml Red wine

  11. 4 cups 948ml Chicken stock

  12. 1 cup 237ml Heavy cream

  13. Chestnut Garnish

  14. 2 oz 56g Butter

  15. 1/2 cup 118ml Clamshell mushrooms - cleaned, trimmed,

  16. And sliced thin

  17. 1/4 cup 59ml Cooked chestnuts - sliced

  18. 1 cup 237ml Dry white wine

  19. 1 Peeled carrot - diced

  20. 1/2 oz 14g Fresh chives - chopped fine

  21. 1 Celery leaves - minced

  22. Salt - to taste

  23. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Use a heavy bottomed saucepan over medium-low heat to cook the bacon. When the bacon is just beginning to brown, and has started to render its fat, add the onion, celery, and carrot. Cook slowly, until the vegetables become soft. Add the parsnip, potato, chestnuts, thyme, port, and wine. Simmer on low until reduced almost completely. Add the chicken stock and continue cooking until the chestnuts are softened. This should take about 30 minutes. Finish with heavy cream and remove the thyme sprigs. Puree in the blender. Strain through a fine sieve and adjust the salt and pepper. Serve piping hot.

  2. Chestnut Garnish: Use a large saute pan to heat the butter over low. Add the mushrooms, chestnuts, wine, and carrots. Cook over low until soft, for about seven minutes or so. Add the fresh chives. Place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves and pour the soup around the garnish mixture.

  3. This recipe yields ?? servings.


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