When the sun sets at 5pm, the temperature is below freezing As temperatures hit 50 degrees, San Diegans reluctantly start wearing closed-toe shoes. That means he’s the only one. Porcini Chestnut Soup from AR Valentien in Torrey Pines lodge.
“Many of our regular customers (and cooks) are excited to see this on the menu,” says Chef Kelly Closon. “This year, you can find variations on his Christmas Prix menu.” Kelly, who has worked under head chef Jeff his Jackson at the restaurant for the past 11 years, is finally taking the reins of fine dining. I grabbed she earned it.
Now it’s her turn to leave a mark on her favorite chestnut soup. Over the years, they’ve used a variety of nuts, gone vegan, garnished with indulgent flavors like truffle and chestnut trouille, or simply gone crazy with the addition of heavy cream and chives. , has undergone a fair proportion of iterations.
We asked Chef Kelly to share a recipe to make at home, and luckily, this year’s version doesn’t include any crazy bells and whistles. “This is the perfect soup for a holiday dinner,” says chef Kelly. “It’s full of earthy flavor and I think it’s unlike most mushroom soups you’ve tasted.”
To make Chef Kelly’s Porcini Chestnut Soup, follow the recipe below:
porcini chestnut soup
1 yellow onion, diced small
1 each leek, chopped
1 pound frozen porcini
1/2 pound cremini mushrooms, sliced
1/2 pound frozen chestnuts
1/2 cup white wine
1 cup dry sherry
1 bay leaf each
1 sprig of thyme
3 quarts chicken stock
3 tablespoons clarified butter***
- Preheat oven to 350 degrees.
- Thaw the porcini. Squeeze the juice from the mushrooms and set aside.
- Thaw the chestnuts and arrange them on a baking sheet. Bake in preheated oven until browned. About 10 minutes.
- Heat 1 tablespoon of clarified butter in a large saucepan over medium heat. Add garlic and onions and fry. When it becomes soft, add the reserved porcini juice.
- In another sauté pan, heat 2 tablespoons of clarified butter over high heat. Add cremini mushrooms and cook until golden brown. Add porcini and fry until golden brown. Mushrooms are not baked and the more they are colored, the stronger the flavor.
- Add the sherry and white wine to the pot with the mushrooms. Simmer for 1-2 minutes until the alcohol evaporates.
- Transfer the mushrooms and chestnuts to the pot with the scallions and onions. Add herbs.
- Cover 2 inches with chicken stock.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes
- Blend in batches in a blender until smooth.
- Top with fresh cream and chives and enjoy immediately.
*** You can use other hot oils such as grapeseed or avocado