BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SOUP, CREAM OF CHESTNUT & WALNUT

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First served at EVOO the night before New Year’s Eve 2010.

Ingredients:

  • 5 ounces toasted walnuts

  • 8 ounces chestnuts, cooked
  • 2 cups heavy cream
  • ¼ cup milk
  • ¼ vanilla bean split in half, scraped
  • 3 Tablespoons sugar
  • ¼ teaspoons salt
  • 1 bottle dry white wine
  • 1/3 cup blue agave
  • Juice of 1 lemon

Method:

Combine walnuts, chestnuts, cream, milk, vanilla, first sugar and salt into a large sauce pan and bring to a simmer; reduce to below a simmer and cook for 45 minutes to extract maximum flavor. Strain out walnuts and vanilla pod; reserve warm.  Meanwhile combine wine, blue agave and lemon juice in a medium sauce pan; bring to a simmer and cook to reduce by 2/3, approximately 20 minutes strain and reserve liquid. At service, place hot soup into a large blender and begin adding ¼ cup reduced liquid.  Be careful with the blender since the soup will be very hot – fill no more than half way to ensure it does not blow out of the top. Serve immediately with frizzled sage leaves.




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