off my chest

I spent the week in Philly, and I have to say I ate well… Buddakan, Bec Fin, Amada. I had an amazing meal at Bec Fin, and asked for the recipe for the Roast Chestnut Soup, which I may have to make at the holidays:

The recipe is as follows:

1 pound roasted chestnut
1 parsnip diced
1 potato diced
1 carrot diced
1 celery diced
1 onion diced
3 cloves of garlic crushed
4 sprigs of thyme
4 sprigs of parsley
3 bay leaves
1* anis
1/4 cup of heavy cream
1/2 pound of butter

Sauté ingredients (from the carrot to the garlic) together in a pan. Then
add 1 gallon of chicken stock/broth and add the rest of the ingredients
except the butter and cream. Boil for 30-40 min. Add the cream and cook for
another 10 min.
Put all the ingredients into a blender with the butter.
Sieve the soup and add salt and pepper and you are ready to serve.

This entry was posted on Saturday, October 20th, 2007 at 4:32 pm and is filed under . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.