Brioza’s Chestnut and Foie Gras Soup

• 1 pound chestnuts, peeled and chopped
• 4 ounces whole butter
• 1/4 cup leeks, small diced
• 1/4 cup celery root, small diced
• 1/4 cup shallot, small diced
• 1 tablespoon sugar
• 3 cups chicken stock
• 1 cup heavy cream
• 4 ounces foie gras
• 2 tablespoons sherry wine
• As needed salt, pepper, and tabasco

In a saucepot over medium low heat, sweat the leeks, celery root and shallot in the butter. Add the chestnuts and the sugar, and lightly caramelize for about 5–6 minutes. Season as needed. Add the chicken stock and simmer for about 20 minutes. purée in a blender and put back in to a saucepot. Add the cream and simmer for about 10 minutes. purée again in a blender adding the foie gras and wine. Season to taste and pass through a chinois. Serve immediately. Yield 1 quart. Serves 4–6.

Chef Stuart Brioza
Tapawingo
PO Box 8
Ellsworth, MI 49729