Description
One of the reasons I love autumn is the opening of the chestnut season! Lawns strewn with fallen fruit of chestnuts mixed with dry leaves, paper bags of roasted chestnuts sold on every street, their fragrance spreads throughout the city. Let's dive into this atmosphere and prepare delicious autumn dish - cream of chestnut soup. I don't even know what to compare it a delightful sweetish, velvety creamy chestnut taste. However, why would this one compare? Recipe excerpted from cooking the books published at the intersection of the 19th and 20th centuries (Yes, the one about which I recently told in the diary). Surprisingly, the dish almost had to be adapted to the current reality.
Ingredients
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Chestnut
400 g
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Broth
700 ml
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Butter
1 Tbsp
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Flour
1 tsp
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Cream
100 ml
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Salt
Cooking
I was able to buy only a ready chestnuts. If you happen to get fresh, they must peel and soak in water overnight. The next day pour boiling water, to peel off the second skin, and rinse with cold water.
Put the prepared chestnuts into a saucepan and add to them a piece of butter, pounded with flour.
Pour salted to taste chicken broth and leave to cook under lid on medium heat until tender chestnuts. If the chestnuts already boiled (as in this case), you still need to boil them for 20 minutes in the broth to give it its taste.
Once the chestnuts have become soft, remove them and gradually, portion for portion, puree them in a blender, each time adding a little broth to the slurry was homogeneous.
According to the source, no further action is recommended in the bowl in a water bath. Here is an excerpt from the book.
According to the Council of the wise ancestors, offer brown mass in the pan and put it in another of boiling water (here is where I could use the magic saucepan with a built-in water bath!). Gradually add chicken broth, thoroughly mixing it with chestnut puree. Everything should be set on moderate heat.
As soon as the mass has become homogeneous, pour hot boiled cream and mix well.
Pour the soup plates and served to the table. PS Please note that in this photo, used for decorating fruit [b]horse chestnut. They are inedible![/b] For cooking soup, we take the fruits [b]real chestnut[/b] that is used in cooking.
Can be served in a large tureen as a first course, but in miniature - then the soup will be an elegant setting for lunch or dinner.
And here is the original recipe from the book. In our case, the soup without problems acquired the uniform velvety consistency, hence connecting element in the form of egg yolk is not required.
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