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Yield: 10 servings
Chestnuts are available Fresh dried, or canned. Porcini mushrooms
can be found fresh, dried, or frozen. In this recipe I use canned
chestnuts and dried porcini mushrooms. Canned chestnuts, dried porcini
mushrooms, and mostarda fruits can be found in many specialty food
markets.
Ingredients:
- 6 ounces dried porcini mushrooms
- 4 Tablespoons extra virgin olive oil plus additional oil for
frying sage
- 2 large white onions, peeled and thinly sliced
- 4 cloves garlic thinly sliced
- 16 ounces canned chestnuts, drained and juices saved
- 3/4
cup dry sherry wine
- 3 Tablespoons balsamic vinegar
- 3 quarts Chicken or vegetable stock
- 30 fresh sage leaves, washed and dried
- Kosher salt and freshly ground black pepper
- 1/2
cup finely chopped mostarda fruit
Put the mushrooms in a small bowl, cover with warm water, soak
for 20 minutes. Remove the mushrooms and clean carefully to remove
dirt. Set aside. Drain the juices through a fine strainer, coffee
filter or cheesecloth and save for later.
Heat 3 tablespoons of oil in a medium saucepan over medium heat.
Add the onion and garlic and cook until tender, about 7 minutes.
Increase the heat to medium high. Add the chestnuts and cook until
the ingredients begin to caramelize, about 5 minutes. Add the sherry
and balsamic vinegar. Reduce by half. Add the stock, reserved mushroom
juices, chestnut juices, cleaned porcini mushrooms and 10 sage leaves.
Season with salt and pepper. Lower the heat to a simmer and cook
for 30 minutes. Remove from the heat.
Carefully puree the soup in three batches in a blender adding a
teaspoon of the remaining oil to each batch. The soup should be
very smooth. Transfer the soup to a clean pot. Heat over medium
heat, taste and adjust seasoning if necessary. Serve the soup hot
in a bowl with a teaspoon of the mostarda fruit and two crispy sage
leaves scattered in each bowl.
For the sage garnish heat 1/4
inch olive oil in a medium sauté
pan over medium heat, add the sage leaves and cook until crispy.
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