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Add a photoServings: 10
Ingredients
- 1 lb Chestnuts
- 1/4 lb Bacon, finely chopped
- 2 Tbsp. Butter
- 3/4 c. Red onion, chopped
- 3/4 c. Carrot, chopped
- 3 x Shallot, chopped
- 1/2 c. Brandy
- 3/4 c. White wine
- 7 c. Vegetable broth
- 2 c. Heavy cream
- 1 c. Cooked wild rice Salt and pepper, to taste
Directions
- 1. Preheat the oven to 350 degrees. Use a paring knife to score and X on each chestnut, place on a cookie tray and roast for 10 to 15 min, till the chestnuts can be easily peeled. Remove the chestnuts from the oven , let cold and peel. Chop roughly and set aside.
- 2. In a soup pot over medium heat, cook the bacon and the butter till thebacon is crsp, about 5 min. Reduce the heat to very low, add in the red onion carrot and shallots, stir partially coverthe pan and allow the vegetables to cook very slowlym without browning, for 5 min. Add in the chestnuts, stir well and cook an additional minute. Increase the heat to medium and add in the brandy, scraping the pan well, and then add in the white wine and vegetable or possibly chicken broth and simmer for 20 min.
- 3. Use a food processor or possibly blender to puree the chestnut mix and then return to low heat. Add in the heavy cream and the wild rice. Season to taste with salt and freshly grnd black pepper and serve.
- Suggested Wine: Zinfandel
- NOTES : THis article was presentated for Thanksgiving. THis soup was described as thick and creamy - finer than chowder but richer than a puree.
- Sweetened with finely chopped winter vegetables and cooked over a slow flame.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 10 servings | |
| Calories 301 | |
| Calories from Fat 149 | 50% |
| Total Fat 16.89g | 21% |
| Saturated Fat 8.8g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 787mg | 33% |
| Potassium 325mg | 9% |
| Total Carbs 25.31g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.72g | 2% |
| Protein 2.78g | 4% |
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