FFWD ~ Chestnut-Pear Soup

FFWD ~ Velvety Chestnut-Pear Soup

Chestnuts have always been a sign of Fall, and the approaching holidays. They bring back wonderful memories of my grandfather, holding a big bag of chestnuts ready to roast. He would cut an X into each one of them with his pocket knife. If I remember correctly, he would then place them on the outside grill. I always loved the sweet, nutty aromas and flavor when done. I also remember my mom and I cutting X's into them, and placing them into the oven to roast. We would be full of anticipation, while we waited for them to be ready to eat. As soon as the skins would start to spread, we would try to grab a few. We would then toss them around like hot potatoes…or hot chestnuts. They were such a treat.  If you wander the streets of NYC in the fall and winter, you will see venders roasting and selling hot roasted chestnuts from their carts. The air around them filled with the heavy, earthy scent of the roasting nuts.  Bringing back memories of holidays past. 

                                      Chestnuts roasting on a street venders cart…                               stock photo    

This week our recipe for French Fridays is Pear and Chestnut soup.  A great pick for this time of year. The allure of a bowl of velvety chestnut soup, topped with some heavy cream, is hard to resist.  I’m sure not everyone met this challenge with the same anticipation, i.e. my husband who asked, what I was making?  Then gave me his look.  You must know the look, every husband has one! The look that said “I don’t think so”.  I knew right away that this was going to be my soup!

This was a great lunch treat…I think I will freeze the rest for Thanksgiving

I could not find whole canned chestnuts in my area. However, I did have a can of unsweetened chestnut puree in my pantry.  I purchased it on my last trip to Eataly. So, we were on! According to Dorie, Pierre Herme doesn’t think that chestnuts stand alone very well.  He finds them bland. I happen to love their nutty, earthy taste. But what do I know?.  He thought they needed something to give them “sex appeal”, hence the pear.  The remaining ingredients for this soup are pretty simple.  Melt butter in a dutch oven and add the chopped onion, celery and leeks.  Cook over low heat till softened.  Then toss in the two chopped pears, thyme or rosemary sprigs. Pour in the broth, add the chestnuts and cook for about forty five minutes. Puree the soup in a blender or food processor, and pour back into the pot to reheat.  Serve with some Crème fraîche or heavy cream.  I added some shredded pear and sunflower seeds to garnish. The chestnut puree worked well.  I really enjoyed this soup, although I’ve been eating it alone for my last three meals.  I guess I could say, “more for me”!  Happy Friday everyone!  

This post participates with French Fridays with Dorie. To see what other Doristas are doing check it out here. The recipe can be found in Dorie’s cookbook, “Around My French Table”.  I could’nt find this exact recipe on-line, however Dorie posted another Chestnut soup on her blog. There is also a half a recipe of the Chestnut-Pear soup here.

Onions, celery, leeks and pears with a few sprigs of rosemary…the beginning of a luscious soup

Garnished with heavy cream, and sunflower seeds 

Yum!