Chestnut Soup with Sourdough Sage Croutons

Ingredients for Chestnut Soup with Sourdough Sage Croutons

• 2 (210g) jars peeled cooked whole chestnuts, rinsed and drained (650ml )

• 2 large leeks (white and pale green parts only), coarsely chopped (300ml )

• 1 colher de sopa de azeite de oliva

• 1 colher de sopa de manteiga sem sal

• 1 large onion, coarsely chopped (200g )

• 2 celery ribs, coarsely chopped (160g )

• 2 medium carrots, coarsely chopped (1 cup)

• 1 1/2 Turkish bay leaves or 1 California

• 1 tablespoon tamari or soy sauce

• 2 1/2 qt water

• 2 teaspoons salt, or to taste

• 1/3 cup chopped fresh flat-leaf parsley

• 1 colher de chá de sálvia fresca picada

• 2 tablespoons medium-dry Sherry or Madeira

• 1/2 colher de chá de pimenta preta

• 2 colheres de sopa de azeite de oliva

• 2 colheres de sopa de manteiga sem sal

• 1/2 sourdough loaf, crust discarded and bread cut into 1/4-inch cubes (600g )

• 1 colher de chá de sálvia fresca picada

• 2 (210g) jars peeled cooked whole chestnuts, chopped (400g )

• 1 teaspoon flaky sea salt (preferably Maldon)

How to make Chestnut Soup with Sourdough Sage Croutons

Put oven rack in upper third of oven and preheat oven to 191°C.

Spread chestnuts in 1 layer in a large shallow baking pan, then roast in oven until dry and slightly darkened, about 20 minutes.

While chestnuts roast, wash leeks in a bowl of cold water, agitating them, then lift out and drain well.

Heat oil and butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then sauté leeks, onion, celery, carrots, and bay leaves, stirring occasionally, until vegetables are pale golden, 8 to 10 minutes. Add chestnuts and tamari and cook, stirring, until most of liquid is evaporated, 1 to 2 minutes. Add water (2.4L ) and salt and simmer, uncovered, stirring occasionally, until vegetables are tender, about 30 minutes. Remove from heat and stir in parsley and sage. Discard bay leaves.

Purée soup in 3 batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Pour purée through a medium-mesh sieve into cleaned pot, pressing hard on and then discarding solids. Bring soup to a simmer and stir in Sherry, pepper, and salt to taste, then remove from heat.

Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook bread cubes with sage, turning occasionally, until croutons are golden, 6 to 10 minutes. Add chestnuts and cook, stirring, 2 minutes. Transfer to a large bowl and toss with sea salt.

Ladle soup into bowls and sprinkle each serving with about 80ml topping.

Aviso Legal

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