[Sca-cooks] soup

[Elaine Koogler]

I wonder if this would work with canned chestnuts...I haven't seen any of the
fresh ones here yet this year.

Kiri

Dan Phelps wrote:

> > Daniel asked:
> > > What about a nut soup, say with chestnuts?
> >
> > Hmmm, is this like peanut soup? I'm not sure when I will be able to
> > get chestnuts here, but please post a recipe.
>
> I've several but all but one are cream or puree soups here is the odd one
> that is not.
>
> The following is cribbed directly from:
>
> "The Old World Kitchen" Elisabeth Luchard  ISBN 0-553-05219-5
> pages 14 and 15
>
> Nice cookbook, generally periodoid but not "period recipes" if you avoid the
> ones with New World ingredients.
>
> Chestnut Soup (Puchero de castanas)(Spain)
>
> serves 6
> time 90 minutes
>
> 2 lbs chestnuts
> 1 1/2 quarts homemade stock or water
> 1 bay leaf
> one 2 oz slab of bacon cubed
> 4 oz jamon serrano or prosciutto, cubed (optional)
> 1 carrot, scrubbed and cubed
> 1 onion cubed
> salt and pepper
> 1 teaspoon sugar
>
> Preheat oven to 300 F.  You will need a saucepan and a frying pan.  Roast
> the chestnuts in the oven for half an hour.  Peel them when they are cool
> enough to handle.  Put them in a sauce pan and cover them with the stock or
> water.  Put in the bay leaf.  Leave to stew gently for another half hour.
>
> Put the bacon in a frying pan and sweat it gently so that the fat runs.  Add
> the ham, carrot, and onion.  Cook for 5 minutes; then add the contents of
> the pan to the stewing chestnuts.  Simmer togeather for another 15 minutes.
> Taste, and season with salt, fresh ground pepper, and the sugar.  Serve in
> deep bowls, accompanied by good bread and a bottle of dry white wine for the
> plains of the Guadalquivir below the mountains.
>
> > Are there any nut soups which are period? Or would this have been
> > considered peasant food and thus not written down in the books we
> > have?
>
> Didn't find any looked in Apicius, Early French, and the Medieval Kitchen.
>
> Daniel Raoul
>
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--
Elaine Koogler

     "A stroke of the brush does not guarantee Art from the bristles"

                                                     --  Kosh