Chestnut Pear Soup would be perfectly acceptable for my girlfriends, sweet, smooth and elegant….but not manly enough for the big guy.
Nope, the hubby didn’t touch this one. In fact, I didn’t even tell him about the half batch I cooked up and parked in the fridge. I could just imagine the conversation we’d have if I offered him a serving with his dinner. He’d tell me he didn’t like chestnuts (which he’s never even tasted), that he didn’t like fruity soups (despite the onions, leeks, chicken broth and other savory ingredients) and then maybe take a small spoonful to humor me. I didn’t want to go through all of that.
I make a lot of executive decisions like that. Instead of dealing with the recipe rejection, I whip up something just for me and enjoy it for my lunch during the week. Inspired by Pierre Hermé, French pastry chef extraordinaire, Dorie took the “bland” chestnut and made something lovely. Ripe pears and chestnuts were added with chicken broth to the aforementioned aromatics along with some celery and thyme and simmer till tender. My immersion blender pureed this mixture into a latte colored soup…which was ladled into a soup bowl for one and topped with a thin slice of pear. The forgotten creme fraiche was left in the fridge for future mid-day meals.
This was a lovely Chestnut Pear Soup …I wasn’t much of a fan of the chopped chestnut garnish, but they were wonderful pureed into the soup.
A half version of this recipe can be found here.
Things you may need for this recipe: