Eddy Leung's christmas menu - 2 of 4 - 栗子忌廉湯

 栗子忌廉湯

材料：

去殼栗子 15-20顆

乾葱 2顆

大蒜 2條

西芹 2-3條

清水 約1,000毫升

淡忌廉 約150毫升

百里香 適量

鹽 少許

胡椒粉 少許

橄欖油 少許

做法：

1. 栗子放入焗爐裏，以200℃焗20分鐘，然後把衣去掉備用。

2. 大蒜只要尾部，切絲；西芹切粒；乾葱切片，備用。

3. 燒熱鍋下牛油，先炒乾葱、大蒜及西芹，炒至香氣出轉中火，把材料炒至腍身，然後下清水，開大火滾起，再加入百里香。

4. 轉中火，放入栗子及忌廉，湯滾起後轉細火慢煮熬一會至栗子腍身。

5. 轉回中火，把香草拿掉，然後把數顆栗子取出，切碎備用。這時就可以用手提攪拌機把栗子打成茸。

6. 加入鹽及胡椒粉調味，在碗裏放上切碎的栗子，倒入湯，最後在湯面澆一圈橄欖油即可。

Creamy Chestnut Soup

Ingredients:

Chestnuts 15-20 pcs, shelled

Shallot 2 pcs

Leek 2 stalks

Celery 2-3 stalks

Water 1,000ml

Single cream 150ml

Thyme some

Salt little

Black pepper little

Olive oil little

Method:

1. Roast chestnuts in oven at 200℃ for 20 minutes, remove skin and set aside.

2. Discard top, green part of leek, finely shred the lower white part; dice celery; slice shallot.

3. Melt butter in skillet, sauté shallot, leek and celery until fragrant, turn to medium heat, continue sautéing until ingredients soften, pour water in, bring to a boil in high heat, add thyme.

4. Turn to medium heat, add chestnuts and cream, bring to a boil then turn to low heat, cook until chestnuts soften.

5. Turn to medium heat, remove thyme sprigs, take a few chestnuts out mince chop coarsely, set aside. Blitz the rest of the ingredients with a hand blender.

6. Season with salt and pepper. Place chopped chestnut in bowls, pour soup in, drizzle with olive oil, serve.