 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce . Active time: 20 min Start to finish: 30 min Ingredients:
1/2 small onion, sliced |
1 tablespoon unsalted butter |
10 oz vacuum-packed whole roasted chestnuts (1 1/2 cups) |
1 1/2 cups chicken stock or broth |
Directions:
1. Cook onion in butter in a 3-quart heavy saucepan, covered, over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add chestnuts and stock and simmer, covered, 10 minutes.
2. Purée mixture in batches in a blender until smooth (use caution when blending hot liquids) and transfer to a small saucepan. Heat purée over moderate heat, stirring, until hot and season with salt and pepper.
3. Cooks' note: · Purée can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat over low heat, stirring.
|
|