Recipe: Il Palio chef's favorite Chestnut Soup
Chef Teddy Diggs from Il Palio shared with us this delicious, flavorful holiday soup that's perfect for a chilly day.
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Chestnut soup
- 4 tablespoons unsalted butter
- 2 ounces thinly sliced pancetta
- 2 medium shallots, sliced (1/2 cup)
- 2 tablespoons chopped garlic
- 2 tablespoon blended oil
- ½ cup peeled and sliced carrots
- 1/2 cup diced peeled celery root
- 1/2 pound white mushrooms, sliced
- 2 cups roasted chestnuts, coarsely chopped
- 5 cups water or chicken broth
- 1/4 cup Brandy/Cognac
- 1 fresh bay leaf
- 1 thyme sprig
- 1 cup heavy cream
- 4 oz butter
- Salt to season
Render the pancetta slowly over low heat for about 10 minutes. Sweat the shallots and garlic with the pancetta in the rendered pork fat. Remove everything from the pot.
In the same pot add the oil and increase heat to medium. Sautee the carrots, celery root, bay leaf, thyme and mushrooms until the vegetables begin to brown.
Stir in the chestnuts and shallot mixture (with the rendered fat) and continue to cook for a couple of minutes. Deglaze with brandy and add water and/or chicken stock to cover. Simmer for 1 hour, until chestnuts are falling apart tender. Puree the hot soup in a blender in batches with the cold butter until it is very smooth. Season with salt throughout the blending process. Finish the soup by stirring in the cream.
Optional: Pass through chinois or fine mesh strainer.
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