Recipe: Chestnut Cream Soup with Shaved Gala Apples and Toasted Sunflower Seeds

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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.