Chestnut Soup from Jardiniere

Last week at the Red Tie Gala I sampled a most incredible soup made from chestnuts. It was prepared by the chef from Jardiniere, which is one of the top San Francisco restaurants. When I asked for the recipe, Christina Perez graciously said she would get it for me. And, voila, here it is. You simply MUST try it. Happy slurping:

CHESTNUT SOUP yields 1 gallon

1/2 BUTTERNUT SQUASH, ROASTED
1 PT CHESTNUT, PEELED
1 APPLE, PEELED, CORED AND CHOPPED
1 ONION, SLICED
1 LEEK, SLICED AND WASHED
1 BULB OF FENNEL, SLICED
4 CLOVES OF GARLIC
2 STALKS OF CELERY, SLICED
2 BU SAGE- keep tied with string or bundle up in cheesecloth so you can remove it easily
1 STICK OF BUTTER
1 CUP MADEIRA OR MARSALA WINE (some kind of sweet Italian wine)
1 GALLON WATER
1 CUP CREME FRAICHE

To roast the butternut squash, place cut side down on a baking sheet with parchment. Bake at 350 until soft. Let cool.

While the squash is baking, melt the butter in a stockpot.
Add your chestnuts, apple, onion, leek, fennel, garlic and celery.
Sweat down your vegetables on medium- low heat.
Covering with lid will speed up this process.
Add the sage and some salt.
You don't want caramelization, so make sure the heat is med-low.
Let the vegetables cook until they are tender.
Add Madeira.
Deglaze.
Add the water. Simmer 30 mins.
Scoop out the flesh of the squash. Add to the soup.
Simmmer for 15 mins. Remove the sage.
Puree. Taste and add salt if needed.
OPTIONAL: Pass through strainer.
Finish with creme fraiche.

At the Gala we served it with creme fraiche flavored with truffle oil. We garnished with chopped chives.

Cristina Perez
Jardiniere
300 Grove St.
San Francisco, CA 94102
415-861-5555
www.jardiniere.com