Roasted Chestnut Soup

Yield: 6 ppl

I love this soup!  It is so much fun to roast your own chestnuts by the fire and get the smokey flavor in the soup!  That said, you can also purchase them frozen and peeled!  The key to making this soup delicious is a little shot of Cognac on top of the soup once it's finished! Enjoy!

Ingredients

3# — Chestnuts, Peeled (frozen and peeled or peel yourself)

1 ea — Yellow Onion, peeled and sliced small

1 ea — Garlic, whole head, peeled and sliced small

½ bottle — Valette Ramey Chardonnay Wine (a little to cook with and a little to drink!)

3 quarts — Fresh Chicken Stock

1 bunch — Fresh Thyme

6 ounces — Butter, unsalted

4 ounces — Bay Scallops, fresh, evictor muscle removed

1 ounce — Speck Ham, sliced julienned thin

2 ounces — Crème Fraiche

1 ounce — Cognac 

1 bunch — Chives, sliced

Kosher Salt

Fresh Black Pepper

~Making the Soup~

First start by sautéing the onions, garlic and chestnuts over medium heat in half of the butter.  Season with salt and pepper as you are sautéing.  Once the chestnuts and onions are tender and take on a little golden brown add the thyme and deglaze with the wine.  When the wine is reduced by half add the chicken stock and simmer for 30 minutes or until the flavors have melded together.  

Puree the soup in a blender; be careful when pureeing hot liquids!  

Now that the soup is ready, place back in a pot on the stove, add the remaining butter and adjust the seasoning.  You can also do this step a day ahead of time and it will come out great!

~Garnishing the Soup~

To garnish the soup sauté the bay scallops over high heat just barely cook.

Whisk the crème Fraîche to soft peaks and season with salt and pepper.

Arrange the bay scallops on the bottom of the bowl and place a nice dollop of the crème fraiche on top.  Top with the julienned speck ham and some chives.  

Pour the soup in the bowl, allowing the crème fraiche to float and the finish with a little cognac!

Enjoy!
Dustin Valette