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recipes:soup:creamy_chestnut_and_celeriac_soup

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recipes:soup:creamy_chestnut_and_celeriac_soup [2020/01/04 11:56] Celtirecipes:soup:creamy_chestnut_and_celeriac_soup [2020/03/26 18:19] (current) Celti
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 ====== Creamy Chestnut & Celeriac Soup ====== ====== Creamy Chestnut & Celeriac Soup ======
-===== Ingredients ===== +~~REDIRECT>recipes:creamy_chestnut_and_celeriac_soup~~
-  ? 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/soup/creamy_chestnut_and_celeriac_soup.txt · Last modified: 2020/03/26 18:19 by Celti