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From the Old Edwards Inn, Highlands, N.C.
Ingredients:
- 1 lbs Chestnuts, peeled and quartered
- 2 pc Shallots, peeled and diced
- 2 pc Leeks (only white part!), washed and diced
- 1 pc Garlic glove, peeled and diced
- 0.5 cup White wine
- 1.5 qt. Vegetable stock
- 0.5 qt. Heavy cream
- 1 tbsp Butter
- 0.25 cup Honey
- Salt and pepper
- Nutmeg
- 1 pc Apple (gala preferred) Shave very fine on a mandolin
- 0.5 cup Toasted sunflower seeds
Preparation:
- Bring a large pot to medium heat and add the butter
- Sauté the shallots, leeks, garlic and chestnuts with the butter until they have a golden brown color
- Season with salt, pepper and nutmeg
- Add the honey and let it caramelize with the other ingredients for 2 minutes
- Deglaze with white wine and boil until all liquid is reduced
- Add vegetable stock, bring to boil, cover with a lid and simmer until all ingredients are soft (this will take approximately ½ hour)
- Add the heavy cream and bring to boil
- Puree in a blender until smooth consistency is reached and season, if necessary to taste
- Pour into a soup bowl and garnish with toasted sunflower seeds and shaved apples
Suggestions:
This soup recipe is very versatile for combinations with seafood such as sautéed scallops, smoked halibut and butter-poached lobster or meats like duck confit, sweetbread, rabbit or foie gras
Buy chestnuts already peeled.