Roasted Chestnut Velouté
This soup is a hit as a holiday party appetizer and goes even better after a Christmas day skate at the neighbourhood ODR. It keeps in the fridge for about 5 days.
4 tbsp. butter
1 leek, roughly chopped
2 carrots, peeled and roughly chopped
2 rib celery, roughly chopped
2 clove garlic, roughly chopped
1 1/2 lb. peeled roasted chestnuts
1 bouquet of 4 rosemary sprigs, tied with butchers twine
4 pints of homemade chicken stock
1 cup. 36% cream
Freshly ground black pepper and fleur de sel, to taste
1 tbsp. dry sherry, or cognac.
To roast the chestnuts, crosshatch the tips with a paring knife and roast at 400F in an oven for about 30 minutes. Wrap in a clean cloth to cool, trapping the steam in. .
Once chestnuts are cool, peel and discard the shells.
For the broth, sauté the chopped vegetables and rosemary in the butter in a stockpot until they begin to sweat.
Add the chestnuts, crumbling them as you add.
Deglaze the pan by adding the sherry, allowing it to simmer off the alcohol.
Add the chicken stock and simmer to half.
Blend with and immersion blender while adding the cream.
This recipe is best if you let it sit in the fridge over night, but you can also serve immediately, with a drizzle of fresh cream and
a fresh mint Chiffonade.