BOB & LENORE's COOKBOOK

CREAM OF CHESTNUT & WALNUT SOUP

First served at EVOO the night before New Year’s Eve 2010.

Ingredients:

5 ounces toasted walnuts
8 ounces chestnuts, cooked
2 cups heavy cream
¼ cup milk
¼ vanilla bean split in half, scraped
3 Tablespoons sugar
¼ teaspoons salt
1 bottle dry white wine
1/3 cup blue agave
Juice of 1 lemon

Method:

Combine walnuts, chestnuts, cream, milk, vanilla, first sugar and salt into a large sauce pan and bring to a simmer; reduce to below a simmer and cook for 45 minutes to extract maximum flavor. Strain out walnuts and vanilla pod; reserve warm. Meanwhile combine wine, blue agave and lemon juice in a medium sauce pan; bring to a simmer and cook to reduce by 2/3, approximately 20 minutes strain and reserve liquid. At service, place hot soup into a large blender and begin adding ¼ cup reduced liquid. Be careful with the blender since the soup will be very hot – fill no more than half way to ensure it does not blow out of the top. Serve immediately with frizzled sage leaves.

TO RECIPES

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