Cannellini Chestnut And Green Garlic Broth
Chestnut Broth with Soft Spices
Chestnut Soup


Cannellini Chestnut And Green Garlic Broth
Serves 4

Green garlic is the plant before the cloves have developed. You could use
a
garlic clove and 15g chopped chives instead.

115g dried cannellini beans
1 large carrot, chopped
1 small leek, chopped
1 small onion, chopped
2 large sprigs fresh flatleaf parsley, stalks separated
55g green garlic, cut into 5cm pieces
60g cooked chestnuts, roughly chopped
2 Tbsp white wine vinegar
seasoning

Put the beans into a pan, cover with water and bring to the boil. Boil
rapidly for 10 minutes, cover and simmer for 11,2 hours until tender.
Meanwhile, put the carrot, leek, onion and parsley stalks into a large
pan. Cover with 700ml water, bring to the boil and simmer for 30 minutes.
Strain, returning the liquid to the pan. Discard the vegetables. Stir in
the
garlic and simmer for 5 minutes.
Drain the beans, reserving 150ml of the liquid. Add the beans and the
liquid to the broth. Stir in the chestnuts, parsley leaves and vinegar.
Season and serve.


Chestnut Broth with Soft Spices
2 servings

1/2 Carrot
1/2 Leek
1 Celery Sticks
Vegetable Oil
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/4 tsp Coriander
1/4 tsp Mace
3/4 pint Water
1/2 Tbsp Passata
4 oz Chopped Chestnuts
1/4 pint soy or nut Milk
Lemon Juice
Seasoning

Fry the chopped carrot, leek and celery in the vegetable oil until they
start to colour, then stir in all the spices. Allow the spices to cook
for a few seconds then add the water and passata. Stir well. Add the
chestnuts, bring to the boil and cook until soft, for around 20
minutes.
Add the soy or nut milk and lemon juice and season to taste. Puree.
Return to the
pan, heat and then serve.



Chestnut Soup

8 tablespoons oil
4 8-ounce jars whole roasted chestnuts
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
1 cup chopped, peeled celery root
7 1/2 cups vegetable stock
1/2 cup Madeira wine
2 fresh parsley sprigs
pinch freshly grated nutmeg
salt and freshly ground pepper
cayenne pepper

Heat 4 tablespoons oil in large skillet. Add chestnuts and saute
until heated through. Set aside.
Heat remaining 4 tablespoons oil in large pot. Add carrot, parsnip,
and celery root and saute until soft. Add stock and bring to boil.
Reduce heat to low. Add chestnuts, Madeira, parsley, nutmeg, salt and
pepper. Simmer 15 minutes. Puree soup in batches in food processor.
Transfer soup to large saucepan. Bring to simmer, stirring frequently.
Adjust seasoning. Ladle into bowls.
Sprinkle with cayenne.


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