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Chestnut Soup with Rabbit Sausage

Makes approximately 11/2 quarts
1 tablespoon olive oil
2 tablespoons butter
2 medium white onions, roughly chopped
1 bulb fennel, roughly chopped
1 jalapeno pepper, seeded, deveined and chopped
11/2 teaspoon Regime Blend (or four-spice powder)
2 cloves garlic
1 pound peeled chestnuts (frozen are OK)
1 cup white wine
3 cups chicken stock, plus extra for thinning
1 cup heavy cream
1 teaspoon sea salt
Pepper to taste
2 tablespoons Madeira

In a large pot, combine olive oil and butter and lightly color “noisette.” Add onions, fennel, jalapeno, spice blend, garlic and chestnuts and cook until lightly brown and tender. Deglaze with white wine and reduce liquid by half. Add stock and heavy cream and bring to a boil. Reduce to a simmer and cook until chestnuts are very tender, 20 to 25 minutes. Puree in blender in batches, then pass through a fine strainer or chinois. Thin as needed and season to taste with Madeira, salt and pepper. Garnish with additional chestnuts and a rabbit sausage.

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