The Chestnut Enigma
Once a staple in America, this underappreciated delicacy is just now beginning to come out of its shell again.
Had Henry Wadsworth Longfellow been under that fabled spreading chestnut tree at night...
Like almost every soup, it tastes even better if made the day before and reheated.
Ingredients
SERVINGS: 4 – 6 Serving(s)
- 3 pounds carrots, peeled and cut into 1-inch pieces
- 1 tablespoon olive oil
- salt and freshly ground pepper, to taste
- ½ cup heavy cream (or sour cream thinned with a bit of milk)
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons unsalted butter
- 4 shallots, minced
- 6 cups chicken or vegetable stock (or more, as needed, to achieve desired consistency)
- 1 teaspoon grated fresh ginger
- ½ teaspoon ground coriander
- 1 cup roasted chestnuts, coarsely chopped
- Salt and pepper to taste
- fresh cilantro leaves, for garnish
- 4–6 lime wedges, to serve (optional)
Preparation
Preheat oven to 400°.
In a large bowl, combine carrots, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet and roast until tender and golden around the edges, 45 to 50 minutes.
Meanwhile, in a small bowl, whisk the cream and chopped cilantro until slightly thickened. Season with salt and pepper. Refrigerate until ready to use.
In a soup pot over medium heat, melt butter. Add shallots and sauté, stirring, until tender and translucent, 4 to 5 minutes. Add roasted carrots, stock, ginger, coriander and chestnuts; bring to a simmer. Reduce heat to medium-low and simmer for about 15 minutes. Remove from heat.
When soup has cooled slightly, purée with a stick blender. Season with salt and pepper.
Ladle soup into warmed bowls and garnish each serving with a swirl of the cilantro cream and a cilantro sprig or two. Serve immediately, with a wedge of lime on the side to squeeze into soup, if desired.
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