• Lauren-Nicole

creamy & hearty chestnut soup



We're back to soups, chestnut this time. I know it sounds a little odd, but hear me out. It is cold outside. It is the time of year where you start finding street venders selling these little gems roasted on every corner. Soups are good for you, they warm the soul. Chestnuts are sweet in a comforting way. Yeah, I'm clearly all about comfort eating.


I know our soup images seem repetitious, I can't find a way around that at the moment. Maybe we'll do something crazy like photograph it in a mug. Then again, that would just be silly. 


Side note: So I've just been reminded by my dearest little Julia who looks like an elf, that I do like pictures of soup in mugs. The reason she knows this, is being a food photographer herself, she showed me her portfolio & her images of soup in mugs & I was thrilled... I forgot. I'm going to copy her now. They say that imitation is the sincerest form of flattery.


Enjoy the soup. The sweet, hearty, chestnut soup.


Ingredients: serves 4 to 5 - 600g chestnuts - 1 onion, roughly chopped - 1 small leek, roughly chopped - 1 celery stalk, roughly chopped - 2 carrots, roughly chopped - 1 tbs butter - 2 tbs olive oil - 6 cups chicken stock - 1/2 cup apple juice - 1 handful fresh parsley - 5 sprigs fresh thyme - 1 tsp nutmeg - 2 bay leaves - 1 shot brandy - 1/2 cup cream


Directions: 1. make a slit through the hard skin of each of the chestnuts, ensuring to not cut into the flesh. 2. boil the chestnuts in a pot until tender, approx. 30-40 minutes. Remove & allow to cool before cleaning the skin from the flesh. Make sure to remove the fuzzy layer of skin too. 3. using cooking string, tie the parsley, thyme & bay leaves together. Set aside. This is called a bouquet garni. 4. in a large pot, add the butter, oil & vegetables & cook for 10 minutes on medium heat. Stir occasionally. 5. add the bouquet garni & nutmeg to the pot & raise the temperature to high. Cook for a further 2 to 3 minutes & then add the brandy. Cook for an additional minute before adding the apple juice, stock & chestnuts. 6. once it starts to boil, reduce the temperature to low so that it begins to simmer & cook covered for another 15 to 20 minutes. 7. remove from the heat & allow to cool before blending, make sure to take out the bouquet garni first. Blend in small batches & then transfer to a new pot. 8. return the pot to low heat & mix in the cream. Season with salt & pepper. 9. serve hot.


By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.


Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

*** Bikes & Baking are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com & affiliated sites.

#tools #equipment #machinery #baking #cooking #fondant #modelingtools

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