Chestnut Bisque With Chanterelles And Fresh Chestnuts

Recipe Ingredients

		Soup
1/2 lb	227g / 8oz	Bacon - sliced, or cut
		Into 1/2" dice
1		Onion
1		Celery stalk - cut 1/2" dice
1		Carrot - cut 1/2" dice (small)
1		Parsnip, peeled, and (medium)
		Cut into 1/2" dice
1		Idaho potato - peeled, and (medium)
		Cut into 1/2" dice
2 lbs	908g / 32oz	Fresh chestnuts - boiled, peeled
12		Thyme sprigs - tied together
1 cup	237ml	Ruby Port wine
1 cup	237ml	Red wine
4 cups	948ml	Chicken stock
1 cup	237ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
2 oz	56g	Butter
1/2 cup	118ml	Thinly-sliced chanterelles or
		Hedgehog mushrooms
1/4 cup	59ml	Sliced chestnuts
1 cup	237ml	Dry white wine
1		Carrot - peeled, diced fine
1/2 oz	14g	Chives - chopped fine
6 oz	170g	Celery leaves - thinly sliced (large)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Over medium-low heat in a large heavy-bottomed saucepan, cook the bacon, stirring occasionally, until the bacon has slightly browned and has started to render its fat. Add the onion, celery and carrot and cook slowly, until soft and translucent. Add the parsnip, potato, chestnuts, thyme, port and red wine and simmer on low heat until it is almost reduced completely.

Add the chicken stock and continue to cook until the chestnuts have completely softened, about 30 minutes. Finish with heavy cream, remove the thyme springs and puree in the blender. Strain the soup through a fine sieve and adjust the seasonings with salt and pepper.

For the Garnish: In a large saute pan or nonstick skillet, heat the butter on low. Add the chanterelles, chestnuts, white wine and carrots and cook on low heat until soft, about 7 minutes. Add the chives.

To serve, place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves, and carefully pour the soup around the garnish mixture.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9598) - from the TV FOOD - NETWORK

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