Soups
2 tablespoons vegetable oil 2 teaspoons garlic, minced 2 pounds chestnut purée 2 slices bacon, smoked and diced 3 shallots, minced 2 each potatoes, diced 1 1/2 quarts chicken stock, brown 1 tablespoon fresh thyme, chopped 1 1/2 cup crème...
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1 lb fresh or frozen-peeled chestnuts or 8 oz freeze-dried “Slices” (rehydrated to 16 oz) 3 Tablespoons extra virgin olive oil 2 medium leeks, including about 2″ of the green part 1 pound carrots (approximately 6) peeled and thinly sliced...
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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...
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8 Tablespoons (1 stick unsalted butter) 4 cups whole chestnuts or 16 ounces of freeze dried chestnut ‘Slices’ – re-hydrated to 32 oz 1 large carrot, peeled and grated or sliced 1 large parsnip, peeled and sliced 1 cup chopped,...
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1 pound chestnuts, shelled 1/2 onion, chopped 2 stalks celery, chopped 1 leek, chopped 2 quarts chicken stock 1/2 cup cream salt and pepper to taste In saucepot combine onion, celery and leek. Cook slowly until tender and translucent. Add...
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