GOOD WINE FOR THANKSGIVING RECIPES

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SILKY CHESTNUT SOUP RECIPE - WOLFGANG PUCK | FOOD & WINE



Silky Chestnut Soup Recipe - Wolfgang Puck | Food & Wine image

 More Soup Recipes

Provided by Wolfgang Puck

Total Time 1 hours 0 minutes

Yield 6

Number Of Ingredients 10

4 tablespoons unsalted butter
1 medium carrot (finely chopped)
1 celery rib (finely chopped)
½ medium onion (finely chopped)
2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar)
1 cup ruby port
1 thyme sprig
3 cups chicken stock or low-sodium broth
½ cup heavy cream
Salt and freshly ground pepper

Steps:

  • Melt the butter in a medium sauce-pan. Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the chestnuts and cook for 4 minutes. Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Discard the thyme sprig.
  • Add the cream to the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and bring to a simmer. Season with salt and pepper and serve.

SILKY CHESTNUT SOUP RECIPE - WOLFGANG PUCK | FOOD & WINE



Silky Chestnut Soup Recipe - Wolfgang Puck | Food & Wine image

 More Soup Recipes

Provided by Wolfgang Puck

Total Time 1 hours 0 minutes

Yield 6

Number Of Ingredients 10

4 tablespoons unsalted butter
1 medium carrot (finely chopped)
1 celery rib (finely chopped)
½ medium onion (finely chopped)
2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar)
1 cup ruby port
1 thyme sprig
3 cups chicken stock or low-sodium broth
½ cup heavy cream
Salt and freshly ground pepper

Steps:

  • Melt the butter in a medium sauce-pan. Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the chestnuts and cook for 4 minutes. Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Discard the thyme sprig.
  • Add the cream to the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and bring to a simmer. Season with salt and pepper and serve.

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