Charleston Wine + Food is always looking to bring people together through the use of food and storytelling. Our annual festival brings together Charleston chefs and guest chefs from all over the world to create with and inspire those around them.
The local Executive Pastry Chef at Circa 1886, Scott Lovorn, who is joining us for 3 events this year has graciously given us a recipe that is sure to warm you up throughout the upcoming winter months. Inspired by tastes and flavors from his childhood his Chestnut Soup is the perfect savory dish to share with friends and family this holiday season.
Scott Lovorn’s Chestnut Soup
(serves 6-8 guests)
- 4 tablespoons unsalted butter
- 2 ounces thinly sliced pancetta
- 2 medium shallots, sliced (1/2 cup)
- 2 tablespoons chopped garlic
- 2 tablespoon blended oil
- ½ cup peeled and sliced carrots
- 1/2 cup diced peeled celery root
- 1/2 pound white mushrooms, sliced
- 2 cups roasted chestnuts, coarsely chopped
- 5 cups water or chicken broth
- 1/4 cup Brandy/Cognac
- 1 fresh bay leaf
- 1 thyme sprig
- 1 cup heavy cream
- 4 oz butter
- Render the pancetta slowly over low heat for about 10 minutes. Sweat the shallots and garlic with the pancetta in the rendered pork fat. Remove everything from the pot.
- In the same pot add the oil and increase heat to medium. Sautee the carrots, celery root, bay leaf, thyme and mushrooms until the vegetables begin to brown.
- Stir in the chestnuts and shallot mixture (with the rendered fat) and continue to cook for a couple of minutes. Deglaze with brandy and add water and/or chicken stock to cover. Simmer for 1 hour, until chestnuts are falling apart tender. Puree the hot soup in a blender in batches with the cold butter until it is very smooth. Season with salt throughout the blending process. Finish the soup by stirring in the cream.
- ** Optional: Pass through chinois or fine mesh strainer.**