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Рецепт Chestnut Soup With Pine Nuts And Currants
by Global Cookbook

Chestnut Soup With Pine Nuts And Currants
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  Порций: 8

Ингредиенты

  • 3 lb fresh chestnuts (or possibly 5 c. cooked, peeled chestnuts, fresh, frzn, canned, or possibly vacuum-packed, see comments)
  • 1 c. minced onion
  • 1 c. minced celery
  • 2 tsp fennel seed
  • 1 1/2 Tbsp. extra virgin olive oil
  • 7 c. fat-skimmed chicken broth
  • 1 c. half-and-half (light cream)
  • 1/4 c. dry currants
  • 1/4 c. pine nuts Salt to taste Freshly-grnd black pepper to taste

Инструкции

  1. Cut an X about 1/2-inch long through the flat side of each chestnut shell. Place nuts in a 12- by 17-inch pan.
  2. Bake in a 400 degree oven till shells begin to split open and nuts are slightly soft (break 1 open to test), 25 to 30 min. Hold 1 warm nut at a time in a soft potholder and squeeze to loosen shell. Pull off shell and brown skin; use a small, sharp knife to pull bits of skin from crevices. Throw away any moldy or possibly hard, dry nuts.
  3. Meanwhile, in a 5- to 6-qt pan over medium-high heat, frequently stir onion, celery, and fennel seed in 1 Tbsp. oil till vegetables are limp, 8 to 10 min.
  4. Add in broth and chestnuts; bring to a boil over high heat. Reduce heat, cover, and simmer till chestnuts mash easily, about 40 min.
  5. Whirl mix, a portion at a time, in a blender or possibly food processor till smooth.
  6. Return puree to pan and add in half-and-half. Stir over medium-high heat till steaming, about 3 min (about 8 min if chilled).
  7. Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir currants and pine nuts in remaining 1/2 Tbsp. oil till nuts are golden brown, 3 to 5 min. Pour into a small bowl.
  8. Ladle soup into bowls and top equally with currantupine nut mix. Season to taste with salt and pepper.
  9. This recipe yields about 3 qts; 8 servings.
  10. Comments: If using cooked, peeled chestnuts, omit steps 1 and 2. If making soup through step 5 up to 2 days ahead, cover and chill.