Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Patrick Kwan goes turkey-free when celebrating Thanksgiving with family and friends. He is a contributor to a blog called, SuperVegan, and is the State Director for the Humane Society of the United States in New York. This recipe for Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables was first shared on November 22, 2008.
Keep reading for the full recipe…
Serves 4 cups
Recipe courtesy Food Network
1/3 cup dried porcinis
2 cups hot water
1 medium carrot, diced
1 celery, diced
1 small parsnip, diced
2 large shallots, finely chopped
1 bouquet garni (1 sprig each of bay leaf, thyme and parsley)
2 Tablespoons butter
3 cups chicken stock or canned broth
1 1/4 lbs coarsely chopped peeled roasted chestnuts or 12 ozs bottled chestnuts
2 Tablespoons dry Sherry
Frizzled leeks, for garnish (deep fry julienned strips of leek in 365°F oil)
Creme fraiche, for garnish
Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
Ladle soup into bowls. Top with vegetables, and garnish with leeks.