modom (palindrome guy) <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:2. A cold
3. Pecans
4. A loving wife who made a special trip to the store for
decongestants for me
5. Pecans
6. A loving wife [..]
7. Pecans
9. Pecans
and 10. More pecans
I've made this soup thrice. I love it. The daughter-units liked it
enough to ask when we're going to have it again. (It's seasonal.)
SWMBO has been underwhelmed each time but manages to go with the
flow; gahd bless her.
Roasted Chestnut Soup with Dumplings
Recipe courtesy Emeril Lagasse, 2000
Show: The Essence of Emeril
Episode: Christmas Show
INGREDIENTS:
1 1/2 to 2 pounds fresh chestnuts, roasted and peeled
1 cup chopped onions
1/2 cup chopped celery
1 tablespoon garlic
2 bay leaves
1 large Idaho potato, peeled and coarsely chopped (about 2
cups)
2 quarts light chicken stock
1 sprig thyme
1/4 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh basil
1/2 lemon, juiced
Dash Worcestershire sauce
1 cup warmed heavy cream
Salt and freshly ground black pepper
METHOD:
In a saucepan combine chestnuts, onions, celery, garlic, bay
leaves, potato and chicken stock and simmer until potatoes are
tender, about 45 minutes. In a blender, puree the soup in batches
along with fresh herbs, lemon juice, and Worcestershire sauce.
Stir in heavy cream and season with salt and freshly ground black
pepper.
For the Dumplings:
INGREDIENTS:
1/4 pound ground pork
1/2 tablespoon chopped garlic
1 tablespoon chopped green onions
1 tablespoon chopped parsley
1 teaspoon Worcestershire sauce
1 egg yolk
2 tablespoons heavy cream
1/4 teaspoon crushed red pepper
1/4 teaspoon quatre d'epices
Salt and freshly ground black pepper
16 wonton wrappers
In the bowl of a food processor combine pork, garlic, green
onions and parsley and process until smooth. Add the
Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre
d'epices and salt and pepper and pulse until thoroughly combined.
To assemble dumplings, use a spoon to place a
tablespoon-sized dollop of filling in the center of a wonton
wrapper. Use your fingers to wet the edges of the wrapper, then
fold in half, easing edges so that they meet to form a triangle.
Press firmly to seal dumplings.
In a large pot of boiling salted water, cook dumplings in
small batches so as not to crowd. Dumplings are done when they
float and wrappers are tender and translucent, 5 to 6 minutes.
Serve dumplings floating in hot chestnut soup.
The Ranger
