It's proved really difficult for me to find ryes in the store. If you've found a rye you like please let me know. For this batch we used the Brewers Connection recipe for O'Ryely's Rye. I can't wait to see how this turns out and how it ages.
Homebrewing: Rye [6/27/2010]
Chestnut Soup [6/20/2010]
Chestnut Soup
3 tbs butter
1 chopped celery rib
2 chopped carrots and/or parsnips
2 chopped shallots or 1 onion
5-6 cups of low sodium chicken broth (or half broth / half water)
15 oz jar peeled and cooked whole chestnuts
1/4 cup dry Sherry, Sercial Madeira, or dry white wine
1/4 cup heavy cream
1/4 tsp ground black pepper
1 bouquet garni in cheesecloth: sprig of parsley, 1 bay leaf, (optional) sprig of thyme, (optional) whole cloves
Melt butter in a heavy saucepan over low heat. Sweat vegetables for 15 minutes to soften.
Add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Add chestnuts and wine. Simmer, covered, 3 minutes.
Cool soup slightly. Puree soup in small batches in a blender, transferring to a heavy saucepan. Stir in cream, pepper, and salt to taste.
Reheat soup. Serve with crunchy garnish such as frizzled leeks or thin slices of raw green beans, celery, etc.