I claim mains duty for Sunday the 18th. In the spirit of summer solstice I will be making a pork-meatball dish with lots of festive flavour (dates, sultanas, currants, cinnamon, mulled wine, almonds).
This year instead of Christmas Cards (because let's face it, they don't really represent the spirit of gift giving for anyone anymore) I am sending friends a recipe. I found the one below in a copy of "Delicious." magazine and it has been tried and tested. Lover even asked for leftovers the next day, a very rare thing!
Love, Sam
"Soupe aux Marrons" (Chestnut Soup)
1kg of Chestnus (or 500g of chestnut puree)
2 tbs unsalted butter
1 large or 2 small onions, finely sliced
1 garlic glove, finely chopped
1 carrot, peeled, finely chopped
1 stick celery, finely sliced
1 potato, peeled, diced
1 rasher of bacon, rind removed, finely chopped
1 litre chicken stock
200ml thickened cream, plus extra to drizzle
Chopped parsley for garnish
Cut a small slit in the shell of each chestnut and cook in boiling water for 15 minutes. Remove shell and inner skins.
Melt butter in a large, heavy based saucepan and add vegetables and bacon. Cook over low heat for about 5 minutes. Add chestnuts and stock. Bring to the boil, cover, and simmer over low heat for 25 to 30 minutes. Allow to cool slightly, puree in batches in a blender until smooth. Return to pan, and heat gently, stir in cream and season with salt and pepper.
To serve drizzle with cream and garnish with parsley.
Tags: Sauna, Recipes, Food.
Chestnut Soup, Wicca, pagan.
THE VIEW FROM FES: Contemplating Morocco
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment