recipes:creamy_chestnut_and_celeriac_soup
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— | recipes:creamy_chestnut_and_celeriac_soup [2020/03/26 18:19] (current) – created Celti | ||
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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