I’ve been looking at this recipe from the time I got this cookbook. It sounded like it would be so creamy and tasty. After all, I sometimes make a butternut squash soup with chestnuts that’s divine. I’ve been waiting a long time to finally make this.
Per usual, that also means that I never really read the recipe. Anyone who has ever read my blog knows this about me. It’s a failing. Oh well. So, this recipe is a little bit about pear, some chestnuts, and a lot of celery and leaks. There is an option for rosemary or thyme for the herbal note. I’m not the biggest fan of celery, though using Dorie’s (and my Mom’s) method of pulling out the strings makes it nicer – and thought would be important for this soup.
As I was prepping the ingredients, however, I noticed there was a lot of green. And white. And brown. I started to worry about how this would all come together visually. Of course, the aroma of sauteing leeks and celery was nice. Once they are nicely softened, then the herbs and pears are added, followed by the chestnuts and stock.
This all gets simmered together until the chestnuts are softened and the flavors meld together. Then the soup is pureed. I used my hand blender. Seasoned with salt and pepper. Then cooked a bit more to concentrate the flavors. Not so appealing.
I served it with some sour cream and home made bread. It was actually pretty tasty, and enjoyable. But, there’s really no way around it. It’s not very lovely. And I would not ever serve this to company, which is too bad because I like the idea. I think that the celery was a bit of an overwhelming flavor too. I’m afraid I didn’t get the “elegant and sexy” part. Tasty, sure. Kind of.
If you’d like to see how others completed this recipe, you can find their posts here.