Silky Chestnut Soup - Wolfgang Puck

By MJH

Ingredients

• 4 tablespoons unsalted butter
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 1/2 medium onion, finely chopped
• 2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar)
• 1 cup ruby port
• 1 thyme sprig
• 3 cups chicken stock or low-sodium broth
• 1/2 cup heavy cream
• Salt and freshly ground pepper
• Substitution for Ruby Port: 1 cup red wine and 4 tsp brandy

Details

Preparation time 25mins
Cooking time 60mins
Adapted from thefoodsection.com

Preparation

Step 1

Melt the butter in a medium sauce-pan.

Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes.

Add the chestnuts and cook for 4 minutes.

Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes.

Add the stock and bring to a boil.

Cover partially and simmer over low heat for 30 minutes.

Discard the thyme sprig.

Add the cream to the soup.

Working in batches, puree the soup in a blender.

Return the soup to the saucepan and bring to a simmer.

Season with salt and pepper and serve.

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