Chestnut Soup with Sourdough Sage Croutons |
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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Most chestnut soups are fairly substantial. We've made our version lighter and brothier to serve as a first course for a big meal. Chopped chestnuts mixed with tangy croutons add texture and extra layers of complexity. Ingredients:
2 (7 1/2-oz) jars peeled cooked whole chestnuts, rinsed and drained (2 2/3 cups) |
2 large leeks (white and pale green parts only), coarsely chopped (1 1/4 cups) |
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1 large onion, coarsely chopped (2 cups) |
2 celery ribs, coarsely chopped (1 1/4 cups) |
2 medium carrots, coarsely chopped (1 cup) |
1 1/2 turkish bay leaves or 1 california |
1 tablespoon tamari or soy sauce |
2 1/2 qt water |
2 teaspoons salt, or to taste |
1/3 cup chopped fresh flat-leaf parsley |
1 teaspoon chopped fresh sage |
2 tablespoons medium-dry sherry or madeira |
1/2 teaspoon black pepper |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1/2 sourdough loaf, crust discarded and bread cut into 1/4-inch cubes (4 cups) |
1 teaspoon chopped fresh sage |
2 (7 1/2-oz) jars peeled cooked whole chestnuts, chopped (2 2/3 cups) |
1 teaspoon flaky sea salt (preferably maldon) |
Directions:
1. Make soup: Put oven rack in upper third of oven and preheat oven to 375°F.
2. Spread chestnuts in 1 layer in a large shallow baking pan, then roast in oven until dry and slightly darkened, about 20 minutes.
3. While chestnuts roast, wash leeks in a bowl of cold water, agitating them, then lift out and drain well.
4. Heat oil and butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then sauté leeks, onion, celery, carrots, and bay leaves, stirring occasionally, until vegetables are pale golden, 8 to 10 minutes. Add chestnuts and tamari and cook, stirring, until most of liquid is evaporated, 1 to 2 minutes. Add water (2 1/2 quarts) and salt and simmer, uncovered, stirring occasionally, until vegetables are tender, about 30 minutes. Remove from heat and stir in parsley and sage. Discard bay leaves.
5. Purée soup in 3 batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Pour purée through a medium-mesh sieve into cleaned pot, pressing hard on and then discarding solids. Bring soup to a simmer and stir in Sherry, pepper, and salt to taste, then remove from heat.
6. Make topping while soup simmers: Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook bread cubes with sage, turning occasionally, until croutons are golden, 6 to 10 minutes. Add chestnuts and cook, stirring, 2 minutes. Transfer to a large bowl and toss with sea salt.
7. Ladle soup into bowls and sprinkle each serving with about 1/3 cup topping.
8. Cooks' notes: Topping can be made 3 days ahead and cooled completely, then kept in an airtight container at room temperature. Reheat in 1 layer on a baking sheet in a 350°F oven until bread is crisp, 10 to 20 minutes. Soup, without Sherry, can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat and stir in Sherry before serving.
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