Thursday, December 23, 2010

Roasted Chestnut Bisque with Pear Chutney and Creme Fraiche

Here is the first course from a dinner we hosted this past week. The soup was served table side from tureens by two waiters into garnished china. The roasted chestnut bisque was perfect for the winter season and made complete sense to start off the meal with these flavors. The chestnuts were caramelized with sunchokes to enhance the soup with not only body but an amazing nutty background. The soup was slowly simmered with dark chicken stock and heavy cream. After blending thoroughly until the soup was silky smooth it was served with a spiced pear chutney and house made creme fraiche. The creme fraiche sat on top of the oven for just over three days to give it that perfect tang. It feels nice to be cooking again.

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