Goomba38 said:I love escarole with its slight bitterness in soups. Perhaps arugula would
work well for you there?
This is a wintry soup, what with the chestnuts, but perhaps it could be
adapted to summertime without much difficulty:
(Posted November 2005)
I made this for Thanksgiving and it was very, very good. I *think* that the
chestnut-arugula combination is my own invention. Prior to this, I hadn't
been all that fond of chestnuts, since they'd usually had a mealy quality
that I didn't like. But this soup was velvety, lush, and luscious.
Cream of Chestnut soup
15 oz roasted chestnuts
4 cups chicken broth
1 small onion, peeled and chunked
about 10 good-sized arugula leaves
3 tablespoons soft butter
1 teaspoon salt
1/2 teaspoon white pepper
1 1/2 cups half-and-half
Salt & pepper to taste
In a blender, combine chestnuts, chicken stock, and onion; liquefy. (You
might have to work in batches.) Set aside a few arugula leaves for garnish;
chop the remaining arugula roughly. Add the chopped arugula, butter, salt,
and white pepper to the soup. Bring mixture just to a boil, reduce the heat,
and simmer it gently for 15 minutes.
Cut the reserved arugula leaves into chiffonade.
Add the cream, stirring to blend the mixture. Season with salt and pepper to
taste, and garnish with the arugula chiffonade.
NOTES:
1. When cooked, arugula's taste changes quite a bit. This soup presents both
the cooked and the uncooked flavors.
2. I used fresh-ground white pepper; I imagine that pre-ground would be more
subdued. I also eyeballed the measurement, but probably added a full
teaspoon rather than the half-teaspoon I wrote above.
3. I think a blender is the best tool for making this soup, but feel free to
use a stick blender or a food processor. Just don't cry to me if the texture
isn't velvety.
Bob
