Chestnut and Cèpe Soup with Walnuts from The Cooking of South West France by Paula Wolfert
Many of the chestnut soups I’ve tasted have been filling and nutritious but also somewhat bland—even in the Auvergne, where they are an autumn evening staple. Not so this version, which I’ve...
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Ingredients
- 1 cup heavy cream
- 1 pound steamed or roasted chestnuts, shelled and peeled
- Salt
- freshly ground pepper
- Lemon quarters and a cruet of walnut oil
- 1 tablespoon chopped fresh flat-leaf parsley
- ¼ cup shelled walnut pieces
- 1½ ounces jambon de Bayonne, Serrano ham, or prosciutto, slivered
- 1 imported bay leaf
- 10 juniper berries, bruised
- ½ ounce dried French cèpes or Italian porcini (½ to ⅔ cup)
- 2 chicken wings and 1 back
- 4 medium new potatoes, peeled and halved
- Pinch of ground cinnamon
- 1 tablespoon chopped fresh tarragon leaves
- 1 onion, thinly sliced
- 3 tablespoons butter
- 2 celery ribs, sliced
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