Spiced Chestnut Soup with Hazelnut Cream & White Truffle Recipe by Ross Lewis
This Spiced Chestnut Soup with Hazelnut Cream & White Truffle Soup is of our finest soups and a marriage of two royal autumn ingredients: chestnuts and pheasant. Folded into these flavours are star anise, fennel, juniper berries and cardamom, giving deep, complex notes. The pheasant stock gives a slightly gamier flavour and there is a zing from tarragon, sage and vinegar. The hazelnut cream and white truffle crown the flavours.
– 1 celery stick, sliced
– 1/2 leek, sliced
– 2 shallots, sliced
– 1 garlic clove, finely sliced
– 1 small sprig each fresh rosemary, thyme, sage and tarragon
– 125 g butter
– 50 g smoked bacon rind
– 1 star anise
– 15 fennel seeds
– 6 juniper berries
– 6 cardamom pods
– 2.5 litres pheasant stock (page 286)
– 600 g chestnuts, cooked and peeled or vacuum packed
– 25 ml Cabernet Sauvignon wine vinegar
– 200 ml cream
– 60 ml hazelnut oil
– 4 cooked peeled chestnuts, vacuum packed
– 1/2 white truffle, optional
– handful dried mushroom slices
– 2 tsp mushroom powder
1. Sweat the celery, leek, shallots, garlic and herbs with the butter and bacon rind in a large pan until softened. 2. Crush the spices together in a pestle and mortar and add to the sweated vegetables. Pour in the stock and bring to the boil, then add the chestnuts and simmer gently for 10 minutes.
3. Blitz in a food processor until smooth and pass through a chinois. Finish with the wine vinegar and season.
4. For the Hazelnut Cream; salt and lightly whip the cream with the hazelnut oil.
Heat the soup, being careful not to let it boil, and pour into heated serving bowls. Spoon on a little of the hazelnut cream and then use a mandolin to shave over the chestnuts and the white truffle, if using. Finish with a sprinkling each of the dried mushrooms and mushroom powder.
A truly stunning book, Chapter One: A Story of Irish Food is a fitting tribute to the achievements of the restaurant and of the Irish food industry.This beautiful book showcases the quality of the cooking at Chapter One, together with the Irish producers and staff who give the restaurant its heartbeat. Ross Lewis’s passion for what he does, the integrity of his vision, and the flair with which he runs his restaurant will be enjoyed on every page. To buy your copy visit www.gillmacmillanbooks.ie.