- 2 shallots
- 3 ribs celery
- 3 garlic cloves
- 2 slices bacon (5 mm thick)
- 2 3/4 pounds peeled chestnuts (1.2 kg)
- 1 bay leaf
- 1/2 teaspoon peppercorns
- 2 quarts chicken stock (liters)
- 12 1/3 ounces porcini mushrooms (350 g)
- freshly ground black pepper
- a tablespoon olive oil
- salt
Instructions
Step 1: Chestnut Soup
Preheat the oven to 250°F (120°C). Peel and cut the shallots and celery into large chunks. Peel the garlic.
Heat a flameproof casserole dish, and add the bacon. Brown well on both sides, then take remove and keep warm.
Add the shallot, celery, and garlic to the bacon fat. Stir for 1 or 2 minutes.
Add the chestnuts. Sweat for 3 minutes, stirring. Remove about 20 of them and set aside.
Add a bay leaf and half a teaspoon of peppercorns to the pot, as well as the chicken stock.
Put the dish in the oven for 45 minutes.
In the meantime, clean the mushrooms. Slice the caps of 2 firm ceps into thin flakes, and keep cold on a plate covered with cling film.
Chop the rest into a small dice.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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