Tag Archives: Chestnut

Fall for Nuts

Check out my October issue of The Judicial Palate.

Fall for Nuts

This article originally appeared in the October 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Pistachios 3

Mushroom and Artichoke Soup

The chill in the air this weekend made it the perfect time to enjoy a hearty soup.  With both mushrooms and artichokes on hand, we decided to put our own twist on a mushroom soup…

IMG_1662

Unsalted butter

Extra virgin olive oil

1 sweet onion, sliced

1 quart baby portobello mushrooms, chopped with stems removed

5 chestnuts, peeled and cooked

12 ounce jar of artichoke hearts, drained

3 pieces crystallized ginger

4 cups chicken stock

Half and half

Sea salt

Fresh ground pepper

In a medium saucepan, melt 4 tablespoons of butter with 2 tablespoons of olive oil over medium heat.  Add the onion and cook until it softens and becomes translucent.  Then, add the mushrooms and chestnuts, cooking for about 7 minutes.

IMG_1746

Next, add the artichoke hearts, ginger and chicken stock.  Stir and bring to a boil.  Reduce the heat and simmer for 10 minutes.

After cooling for several minutes, transfer the mixture to a blender and blend at high speed until smooth.  Return the soup to the saucepan and add a few splashes of half and half to your desired consistency.  Also season with salt and pepper.  Bring the soup to a simmer again before serving.

Garnish with sprigs of thyme and serve with some crusty bread and olive oil for dipping.

IMG_1761