Chestnut Soup
Rodney Scruggs, chef of The Occidental's recipe
Serves eight to 10.
1 pint fresh chestnuts, peeled* (or vacuum-packed chestnuts)
Half a sweet onion
3 cloves garlic
2 teaspoons fresh sage, chopped
2 quarts vegetable stock
1 cup heavy cream
In a heavy-bottomed pan, sauté onions and garlic until soft. Add vegetable stock and chestnuts and simmer until chestnuts become soft, approximately 30 minutes (less if you use vacuum-packed chestnuts).
Add cream and sage and simmer over low heat for approximately 10 minutes. Blend until smooth and season with salt to taste and serve in warmed bowls.
*To peel fresh chestnuts, cut an eighth-inch strip of shell off one side of each chestnut with a sharp knife. Set chestnutsin a saucepan of cold water, bring to a boil and cook for one minute. Remove from heat. Then one at a time, scoop each chestnut out of the water and peel off the shells and inner skins.
The Occidental (202-783-1475; occidentaldc.com) is located at 1475 Pennsylvania Ave. NW. Main courses cost $29 to $48.
This recipe first appeared in the Northwest, Dupont, Foggy Bottom and Georgetown Current Newspapers.
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