Roasted Chestnut Soup With Dumplings

Roasted Chestnut Soup With Dumplings
Roasted Chestnut Soup With Dumplings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1 1/2

    pounds fresh chestnuts roasted, peeled

  • (or two 10-oz cans chestnuts, drained)

  • 1

    cup chopped onions

  • 1/2

    cup chopped celery

  • 1

    tablespoon chopped garlic

  • 2

    bay leaves

  • 1

    large Idaho potato peeled, and coarsely chopped

  • 2

    quarts light chicken stock

  • 1

    thyme sprig

  • 1/4

    teaspoon chopped fresh rosemary

  • 1/2

    teaspoon chopped fresh basil

  • 1/2

    lemon juiced

  • 1

    dash Worcestershire sauce

  • 1

    cup heavy cream warmed

  • Salt to taste

  • Freshly-ground black pepper to taste

  • FOR THE DUMPLINGS:

  • 1/4

    pound ground pork

  • 1/2

    tablespoon chopped garlic

  • 1

    tablespoon chopped green onions

  • 1

    tablespoon chopped parsley

  • 1

    teaspoon Worcestershire sauce

  • 1

    egg yolk

  • 2

    tablespoons heavy cream

  • 1/4

    teaspoon crushed red pepper

  • 1/4

    teaspoon quatre d’epices

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 16

    wonton wrappers

Directions

In a saucepan combine chestnuts, onions, celery, garlic, bay leaves, potato and chicken stock and simmer until potatoes are tender, about 45 minutes. In a blender, puree the soup in batches along with fresh herbs, lemon juice, and Worcestershire sauce. Stir in heavy cream and season with salt and freshly ground black pepper. For the Dumplings: In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth. Add the Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre d’epices and salt and pepper and pulse until thoroughly combined. To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper. Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle. Press firmly to seal dumplings. In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd. Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes. Serve dumplings floating in hot chestnut soup. This recipe yields 16 dumplings.

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