From Dish Danielle:
‘Tis the season for festive menus and cozy recipes. For our last round of Whisk & Ladle suppers, we decided to try our hand at a Pear & Chestnut Soup. We’d made Pear soup before… and we’d made chestnut soup as well, but had never combined the two. This, my dear dishes, is a culinary match made in heaven.
4 large leeks, tops removed, sliced and rinsed clean
3-4 tbsp butter
4 pears, peeled, cored, and diced
13oz peeled and cooked chestnuts (Trader Joe’s carries them ready to go!)
6c veggie stock (thereabouts)
1 ½-2c heavy cream
Place butter and trimmed leeks in large stockpot over med-low heat. Once leeks are soft and translucent, toss pears in and stir. Add just enough stock to cover the pears and allow to simmer for 20mins. Stir every so.
Chop up chestnuts and add to the pot. Add more stock — enough to submerge chestnuts. Let simmer for an hour or so, gently stirring here & there.
Add stock incrementally as it reduces. Add salt & pepper as well. Pour in remaining stock and heavy cream. Puree with hand blender or food processor.
Taste and season as you like. I added 1 ½c of water at the very end — after buzzing, to thin it out a bit, but this is up to you!
As you can see this soup is pretty dang easy, and I’m telling you our guests were raving. Several people have asked for the recipe since the dinners, so here it is! I am eager to try some alternate pear/chestnut formats so if you have some ideas, leave a comment and let this Dish know!
(Photographs provided by Frank J Florio, this Dish’s Dad!)