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recipes:creamy_chestnut_and_celeriac_soup

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recipes:creamy_chestnut_and_celeriac_soup [2020/03/26 18:19] (current)
Celti created
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 +====== Creamy Chestnut & Celeriac Soup ======
 +===== Ingredients =====
 +  ? Savories
 +  : Chestnuts, roasted and peeled, 2 lbs.
 +  : Pancetta, minced, 8 oz.
 +  ? Vegetables
 +  : Carrots, peeled and diced, 6 oz.
 +  : Leeks, cleaned[(Reserve the outer leaves for preparation of a //bouquet garni.//)] and diced, 6 oz.
 +  : Shallots, peeled and diced, 6 oz.
 +  : White hearts of celery, cleaned and diced, 6 oz.
 +  : Garlic, minced, 1 oz.
 +  : Celeriac, peeled and chopped, 2 lbs.
 +  ? Liquids
 +  : Butter, 1 Tbsp.
 +  : Chicken stock, 2 qt.
 +  : Heavy cream, 1 c.
 +  ? Aromatics
 +  : Bay leaf, 2-3 leaves
 +  : Fresh parsley, 1 bunch
 +  : Fresh thyme, 2-3 sprigs
 +  : Juniper berry, 10-20 berries
 +  : Salt and pepper (to taste)
 +
 +===== Preparation =====
 +  * Melt the butter over medium heat, and add the minced pancetta to slowly render.
 +  * Add the vegetables to the pot, salt them lightly, and sweat them thoroughly for 15 to 20 minutes.
 +  * Destem the parsley, bruise the bay leaves and thyme, and lightly crush the juniper berries; bundle the stems, bay, thyme, and juniper with the reserved leek leaves into a bouquet garni.
 +  * Add the chestnuts, bouquet, and stock to the pot and bring to a boil; reduce to a simmer and let sit until chestnuts are softened, 25 to 30 minutes.
 +  * Remove bouquet and, working in batches or with an immersion blender, purée until smooth.
 +  * Stir in the cream and let thicken slightly over low heat.
 +  * Season to taste and serve garnished with chopped parsley.
  
recipes/creamy_chestnut_and_celeriac_soup.txt · Last modified: 2020/03/26 18:19 by Celti