This soup is special enough for a very special day--Thanksgiving.
It's a creamy chestnut and mushroom soup, served here in an appropriately elegant Haviland china bowl.
"Special" doesn't mean hard to make. On the contrary, this soup is surprisingly easy, thanks to chestnuts that have already been peeled and steamed so they need only to be heated through.
The other ingredients are just as easy to handle--a leek, mushrooms and one unexpected addition, an apple, which complements the sweetness of the chestnuts.
Here are the key ingredients, except for the apple.
While the soup may seem rich, it's lighter than you might expect. I've used fragrant olive oil for sautéing instead of butter. There's not too much milk, and the small amount of cream could be replaced with broth, just enough to thin the soup slightly.
The last touch is a dash of wine because, after all, this is a holiday, and there's no harm in toasting it--with soup.
CREAMY CHESTNUT MUSHROOM SOUP
1 leek, white part only
4 ounces white mushrooms
1 small apple, about 4 ounces
1 (6.5) package peeled & steamed chestnuts
3 tablespoons organic extra virgin olive oil
2 tablespoons flour
2 cups chicken or vegetable broth
1 cup milk
1/4 cup whipping cream
1/4 cup dry sherry
Salt, if needed
Chopped chives or other garnish
Remove the outer layer of the leek. Cut it in half lengthwise, then wash it well and cut it crosswise in 1/4-inch-thick slices.
Wipe the mushrooms clean with a damp cloth or paper towel. Cut off the tips of the stems, then slice the mushrooms and stems. Peel, core and slice the apple. Cut the chestnuts into smaller pieces.
Heat the olive oil in a 3-quart saucepan. Add the leek slices and cook until tender, about 5 minutes. Add the mushrooms and apple and cook until tender, about 7 minutes, stirring constantly to keep from burning.
Stir in the flour and cook, stirring, for 2 minutes, then add the chestnuts, the chicken broth and milk. Bring the soup to a boil, reduce the heat and simmer gently for 15 minutes, stirring often.
Puree the soup with an immersion blender, or cool slightly and puree in a blender or food processor, then return to the saucepan. Add the whipping cream and sherry. Taste and add salt if needed.
Heat to serving temperature and serve in warmed soup bowls, sprinkled with chives. Or make in advance and reheat when needed.
Makes 6 servings.
Shopping Notes: The chestnuts, which are distributed by Melissa's Produce, would be perfect for the turkey stuffing too. The olive oil I used was a very fruity organic extra virgin olive oil produced in Spain by García de la Cruz of Toledo. It's available online and in some stores.
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