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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them
in just enough oil to lightly coat them. Place chestnuts on baking sheet.
Bake until skins have opened and meat is tender, about 20 minutes. When
cool enough to handle, peel and dice them into small pieces. Set aside.
Rinse lentils and combine them in soup pot with the water. Bring to boil.
Cook a few minutes at gentle boil, removing foam that forms on surface. Add
carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and
simmer until lentils are tender, about 35 minutes. When done, remove
parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary.
Puree half the lentils until smooth, then recombine them with the rest.
FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then
add roasted chestnuts and herbs. Cook over medium heat, stirring
frequently, for several minutes. Add wine and tomato paste. Stir to
dissolve tomato paste and cook a few minutes to reduce wine. Stir in lentil
mixture and simmer gently 20 minutes. If soup is too thick, thin it with a
little water, stock or cream until of right consistency. Taste for salt and
season with pepper. Serve with spoonful of olive oil swirled into each
bowl. Sprinkle with parsley and croutons, if desired. ---
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