Chestnuts and pears in a soup – what a wonderfully seasonal combination for this week’s French Fridays with Dorie recipe (p 82). Not a combination I’d have thought of myself living in Toronto, it’s perhaps one that might have come to mind in Paris at Christmas where there are chestnut sellers all around the city – one of my favourite things about the season in Paris (and believe me there are many!). While we don’t have roasted chestnut sellers on the streets here (though our weather certainly lends itself to that), I am lucky to be able to buy vacuum packed cooked, peeled chestnuts at my local supermarket ($2.40 for about 200 grams).
With onions, leeks, celery, pears and chestnuts, it’s a simple soup to make. I used slightly less liquid than Dorie calls for (she seems to like her soup thinner than I do). Dorie also calls for crème fraîche or heavy cream to serve but I actually enjoyed it without the creaminess – it’s a perfect soup for a heavier meal (like, say Thanksgiving or Christmas) but if you were eating it for a light lunch, a dollop of cream wouldn’t go astray.
I enjoyed this one a lot – slightly sweet and something a little different – and would make it again. Of course, it would be so much more fun to make it with freshly roasted chestnuts from the streets of Paris…
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