PINOT NOIR PAIRING- CHESTNUT VELOUTE WITH BACON-APPLE MARMALADE
INGREDIENTS:
Serves 6
2 tablespoons butter
2 leeks, cleaned and sliced
1 onion, diced
1-pound roasted chestnuts
Bouquet Garni (1 bay leaf, two sprigs thyme and ½ teaspoon of black peppercorns)
3 cups chicken broth
1 ½ cups heavy cream
METHOD:
In a medium stock pot over medium heat melt butter and add leeks and onion, cook stirring to prevent browning until onions are soft and translucent, about 6 minutes. Add in chestnuts, bouquet garni, chicken broth and cream. Bring to a slow simmer, adjust heat, and simmer for 30 minutes uncovered.
Remove bouquet garni and blend soup in a blender until smooth.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
Serves 6
2 tablespoons butter
2 leeks, cleaned and sliced
1 onion, diced
1-pound roasted chestnuts
Bouquet Garni (1 bay leaf, two sprigs thyme and ½ teaspoon of black peppercorns)
3 cups chicken broth
1 ½ cups heavy cream
METHOD:
In a medium stock pot over medium heat melt butter and add leeks and onion, cook stirring to prevent browning until onions are soft and translucent, about 6 minutes. Add in chestnuts, bouquet garni, chicken broth and cream. Bring to a slow simmer, adjust heat, and simmer for 30 minutes uncovered.
Remove bouquet garni and blend soup in a blender until smooth.
Courtesy of Mark Caldwell, Executive Chef Davis Estates