Chestnut Soup with Sourdough Sage Croutons

Ingredients for Chestnut Soup with Sourdough Sage Croutons

• 2 (210g) jars peeled cooked whole chestnuts, rinsed and drained (650ml )

• 2 large leeks (white and pale green parts only), coarsely chopped (300ml )

• 1 cuillère à soupe d'huile d'olive

• 1 cuillère à soupe de beurre non salé

• 1 large onion, coarsely chopped (200g )

• 2 celery ribs, coarsely chopped (160g )

• 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 cuillères à café de sel, ou selon le goût

• 1/3 cup chopped fresh flat-leaf parsley

• 1 cuillère à café de sauge fraîche hachée

• 2 tablespoons medium-dry Sherry or Madeira

• 1/2 cuillères à café de poivre noir

• 2 cuillères à soupe d'huile d'olive

• 2 cuillères à soupe de beurre non salé

• 1/2 sourdough loaf, crust discarded and bread cut into 1/4-inch cubes (600g )

• 1 cuillère à café de sauge fraîche hachée

• 2 (210g) jars peeled cooked whole chestnuts, chopped (400g )

• 1 teaspoon flaky sea salt (preferably Maldon)

Put oven rack in upper third of oven and preheat oven to 191°C.

Spread chestnuts in 1 layer in a large shallow baking pan, then roast in oven until dry and slightly darkened, about 20 minutes.

While chestnuts roast, wash leeks in a bowl of cold water, agitating them, then lift out and drain well.

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 (2.4L ) 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.

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.

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.

Ladle soup into bowls and sprinkle each serving with about 80ml topping.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.