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Clyne's Chestnut Soup


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 fraiche
  • 2 tablespoons sherry
  • garnish with parsley

Sauté garlic, bacon, and shallots in oil until tender. Add potatoes, stock and thyme, cook about 30 minutes until potatoes are soft. Add chestnut purée, bring to a boil, simmer about 5 minutes. Add sherry. Purée soup in blender. Top with crème fraiche and parsley when serving. Serves 8.

Clyne

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