

In a large soup pot, render the pancetta/bacon with 2 tablespoons olive oil over medium heat.
Add the mushrooms and cook 15 minutes until tender and dry.
Add the sherry and deglaze the pan.
Add the chicken stock and bouquet garni and simmer 30 minutes.
Remove the pancetta and bouquet garni and puree until smooth.
Meanwhile, heat 2 tablespoons olive oil in a saute pan.
Add the chestnuts, season with salt and pepper, and cook 10 minutes or until golden brown.
Add the shallot and cook 5 minutes.
Add the white wine, bay leaves and thyme and reduce halfway.
Remove herbs and puree until smooth.
Mix the two purees together. Taste and adjust seasoning.
Mix the diced pear, cheese and celery together. Top the soup with the diced mixture.
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