- 2 to 3 shallots
- 2 garlic cloves
- 15–20 fresh chestnuts, pre-boiled and peeled
- 2 cups vegetable stock
- ¾ cup heavy cream (room temperature)
- ½ cup water
- Sea salt
- Fresh black pepper
Procedures:Chestnuts provide a delicately sweet and nutty flavor to this creamy, warming soup perfect for sipping near an open fire. For use with the Kenwood Cooking Chef Induction Kitchen Machine.
Using the Chopping Blade on the food processor, insert garlic and shallots until they are minced medium fine, then remove and set aside.
Insert the Stirring Tool attachment to the bowl attachment outlet. Warm up the Cooking Chef bowl and season with a drizzle of olive oil. Have the temperature between 158–176°F. After 3 minutes of warming up the bowl add the shallots and garlic; let them cook for about 3–4 minutes. Adjust the temperature to 230°F. Adjust the timer on the Cooking Chef bowl for 24 minutes. The machine will count down.
Add chestnuts along with a tablespoon of olive oil to the bowl; let them cook for 2 minutes, then add 1 cup of stock. Cook for 1 minute, then add the remaining cup.
Note It is normal with induction heat to lose temperature when a cool liquid is added. Ensure that in the next 3–4 minutes the temperature increases between 210°F–226°F. Ideally, the best temperature to keep your soup is between 212°F and 221°F. When the timer gets to 12 minutes, add the water.
The chestnuts will get softer and break up into smaller pieces as the soup is cooking and mixing.
When cooking is complete, remove the bowl and pour soup mixture into the blender. Add the heavy cream and salt and pepper to taste. Blend for 2 minutes and serve.
Tip: Use the splash guard to keep the heat contained when the soup is cooking and mixing.