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Soup, Chestnut, with Parmesan Crema
Ingredients
  • subheading: For the soup:
  • 2 tablespoons bacon fat
  • 2 tablespoons butter
  • 1 large sweet onion, chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 2 large garlic cloves
  • 3 ½ cups chicken stock
  • 1 cup dry white wine
  • Two (15-ounce) jars whole roasted chestnuts , drained or 2 ½ pounds fresh chestnuts, roasted and peeled
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 large or 2 medium fresh sage leaves
  • ½ cup heavy cream
  • ½ teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • subheading: For the parmesan crema:
  • 1 cup mascarpone cheese
  • ¼ cup heavy cream
  • ¼ cup grated parmesan cheese
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