 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
I haven't tried this yet, but I plan to this week. It is from the Ciao Chow Linda blog at . The original recipe didn't say how many servings this makes, so I guessed. It also called for heavy cream. I left this out, but feel free to add it during the reheating that occurs after the puree process. Ingredients:
1/4 cup butter |
2 1/2 cups leeks, sliced |
2 carrots, sliced |
1 lb chestnuts |
3 cups chicken stock |
1/4 cup white wine |
salt, to taste |
pepper, to taste |
sour cream, garnish |
Directions:
1. Melt the butter and sauté the leeks, carrots and chestnuts for about 10 minutes.
2. Add the chicken stock, wine, salt and pepper and continue to simmer on low heat, partially covered, for another 20 to 30 minutes or until the chestnuts are fully cooked.
3. Put everything in the blender to puree, then reheat (add heavy cream here if desired).
4. Serve with a dollop of sour cream.
|
|