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Prep 20 mins
Cook 45 mins
I haven't tried this yet, but I plan to this week. It is from the Ciao Chow Linda blog at http://ciaochowlinda.blogspot.com. The original recipe didn't say how many servings this makes, so I guessed. It also called for heavy cream. I left this out, but feel free to add it during the reheating that occurs after the puree process.
- Melt the butter and sauté the leeks, carrots and chestnuts for about 10 minutes.
- Add the chicken stock, wine, salt and pepper and continue to simmer on low heat, partially covered, for another 20 to 30 minutes or until the chestnuts are fully cooked.
- Put everything in the blender to puree, then reheat (add heavy cream here if desired).
- Serve with a dollop of sour cream.