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3 cups chicken stock
1/4 cup leeks
1-1/2 cups heavy cream
1-1/2 pounds peeled and roasted chestnuts (reserve 1/4 pound for garnish)
Salt
White pepper
Crme fraiche
Chives
Trim leeks of all green; reserve white parts and clean thoroughly. Chop leeks and sweat until translucent.
Add chestnuts and cover with chicken
stock. Bring to a boil and reduce to simmer for 25-30 minutes. Pure until smooth and add cream, salt and white pepper to taste. Strain through chinois,
checking consistency and seasoning.
Serve in warm bowls with garnish of chopped chives, reserved chopped chestnuts and a dollop of crme fraiche.
A cosmic pairing with Bonny Doon Charbono.
Recipe created by Chef Chip Smith at the Carolina Blue Restaurant in Southern Shores, North Carolina.
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