As a kosher private chef it’s fun to also share recipes. I feel that food should not be a secret and that “open source” makes for better food. The more we share our recipes, others will also, and then our food becomes better.
Here is a recipe for a Chestnut & Leek Soup!
Leek and Chestnut soup is a surprising comfort! Depending on season recipe is unique.Jerusalem Artichoke gives the soup extra earthiness and creamy texture during fall and winter.
Spring and summer adding potatoes and just a tiny bit of carrot add richness. It can be a rustic treat for your family or turn it into a chef’s special by with shaved truffles or crispy leek.
INGREDIENTS
For six servings, approximately 2 liters of soup.
- 400 grams shelled and ready to eat roasted chestnuts. Sold in vacuum bags of 100 grams
- Two large leeks, cleaned and chopped
- 2 shallots or 1 yellow onion diced
- In spring and summer 1 large potato and a small carrot chopped During fall and winter 5/6 Jerusalem artichoke bulbs
- 1 tablespoon fresh ginger
- 4 garlic cloves
- 1 liter vegetable broth or water
- Olive oil, salt and pepper
Instructions
1. Saute shallots/onions, leek, potato and carrots or Jerusalem artichoke until slightly reduced, approx. 8 minutes.
2. Add the garlic and ginger and saute for 1 minute.
3. Add the chestnuts, broth or water, salt & pepper and bring to a boil. Simmer for 1.5 hours or 30 minutes in a pressure cooker.
4. With a stick blender or food processor puree your soup
2. Serve garnished with chives, fried leeks, or for a special treat – truffles or truffle oil.
Our private kosher chefs can cook up this delicious soup for you and a whole four, five, nine, or twelve course menu to your delight.
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