Rustic Chestnut Soup En Croute
Wrong words, I know, but when you smell this soup as it being prepared, you just plain feel like singing that little ditty. The smell is outrageous and further cooking it under a flaky puff pastry is the way to go. When you crunch your spoon past the crust and into the thick soup below, you will be saving this recipe for another cold night, or day.
For 4 people
- 1 tablespoon(s) olive oil
- 1 cup(s) chopped onion
- 1 3/4 cup(s) small diced, peeled sweet potato
- 2 teaspoon(s) minced garlic in oil
- 4 ounce(s) fresh green beans, cut in 1-inch segments
- 1 3/4 cup(s) chopped, cooked and shelled chestnuts (about 1 1/2 lbs in shell)*
- 2 (16 oz) cans chicken broth
- 1 (15 oz) can navy, or other white bean, drained
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) cumin powder
- 1/4 teaspoon(s) black pepper
- 1 (14.6 oz) can stewed tomatoes, drained
- 1 sheet (11x6 inches) frozen puff pastry dough, thawed
- green onions or chives
Rustic Chestnut Soup En Croute Directions
- Heat oil in a large pot over medium heat. Add onion: saute 4 minutes. Add sweet potato and garlic; saute 5 minutes. Add green beans, chestnuts, broth and beans; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender, stirring occasionally.
- Place half vegetable mixture in a blender; process until smooth. Return pureed mixture to pan; stir in salt and remaining ingredients. Cook 5 minutes or until heated. Pour soups in individual crocks or oven-safe baking dishes.
- Cut puff pastry in circles large enough to cover each bowl. Melt 2 tablespoons butter and mix with 1/2 t. roughly chopped, fresh green onions(chives). Brush the pastry with this mixture and place on baking sheet to catch any bubbling soup that may spill over the side. Bake 12-15 minutes or until top is browned well.