栗子湯 Chestnut Soup with Parsley Oil and Sauted Chestnut

25 Feb

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秋季是栗子當造的時候,栗子有健脾養胃、補腎強筋的功能,很多人都喜歡採用來煲湯、作菜及做甜品。你可能會覺得剝除栗子殼比較費時,但祗要能掌握要領,其實並不難,有一個巧除栗殼連內膜的方法,祇須留意以下幾點: 選購帶光澤熟成的栗子,因嫩栗子的內膜會比較薄,而熟成的栗子內膜會較為厚身一些,比較容易去除。購買回來須立即放入冰櫃急凍存放使它結冰,這樣做除了可使保鮮期長些外,也因為結冰後會較容易處理。首先用小煲將水煲滾,才從冰櫃取出冰凍有殼之栗子約十粒,放入煲滾之水內,開蓋繼續滾約2-3分鐘,時間須視乎栗子大細而定(留意時間不能過多) , 整煲離火。穿上膠手套,將一粒栗子從滾水中取出,用小刀輕輕從栗子平的一面刺開外殼,即可將殼連內層薄膜一同脫離栗子肉,此時栗子肉應尚處於硬身及全生狀態,因它放入小煲時是處於結冰狀,所以栗子不會因開蓋加熱2-3分鐘而煮熟發漲,而使栗肉粘著內膜難以脫除。如有空可處理多些,存放於冰櫃急凍,方便隨時取用。

準備時間 : 10分鐘

烹調跱間 : 30分鐘

材料:         

去殼栗子 500 g

大蒜(白) 10 cm, 切細 (leek)

洋蔥 1 個, 切細

薯仔 250 g, 切細

西芹 2 條, 切細

牛油 2 湯匙

白葡萄酒  100 ml  (White wine)

雞上湯 3 杯

水份 3 杯

淡忌廉 35 % 100 ml   ( Pouring cream )

蝦夷蔥花朵 (Chive  flower) (裝飾用)

海鹽、胡椒各適量

意大利香芹油:   Parsley Oil:         

意大利香芹(葉) 50 g   ( Italian flat-leaf Parsley leaves)

橄欖油 200 ml   (Olive Oil)

做法:

  1. 意大利香芹葉投入大滾水一汆,放入冰水浸透,取出瀝乾水份,連同油份一起用打拌機打拌至幼滑細碎,靜置一段時間,過濾清備用。
  2. 將 60 g 栗子切細粒,以少許牛油烘炒香備用。
  3. 湯鍋加下牛油及粟子炒香,再加入切細洋蔥、西芹、大蒜白,炒香後加入薯仔及加下酒、上湯及水份滾起轉中火,煮至栗子及各料軟熟透,用immersion blender打拌滑,用篩過濾至滑。
  4. 將湯煮至濃度適中即加入淡鮮忌廉,將湯放於盛器,加上炒烘香之栗子粒及加下數滴 Parsley Oil,放上芬蔥花裝飾,此湯冷熱佳宜。

Preparation : 10 minutes

Cooking : 30 minutes

Ingredients :         

500 g chestnut, peeled

10 cm leek (white part only), diced

1 onion, diced

250 g potato, diced

2 stick celery, diced

2 tbsp butter

100 ml white wine

3 cup chicken stock

3 cup water

100 ml pouring cream 35 %

Chive flower

Sea salt and pepper

Parsley Oil:         

Italian flat-leaf Parsley leaves 50 g

Olive Oil 200 ml

Method :

  1. For parsley oil, add parsley leaves to a saucepan of boiling water for 10 seconds, drain and refresh in ice-cold water. Squeeze dry in a kitchen towel to remove as much moisture as possible. Process parsley and oil in a food processor for 2 minutes or until smooth, then strain through a fine sieve.
  2. Cut 60g chestnut into small pieces. Melt butter over medium low heat in saucepan, saute chestnut to golden brown and set aside.
  3. Melt butter in a heavy-based saucepan, saute chestnut , onion, celery, leek and potato. Stir until lightly browned, add white wine, chicken stock, water and bring to a boil, then turn to moderate heat, covered and simmer for 30 minutes or until chestnuts and potato are soft and tender.
  4. Blend the chestnut mixture in step 3 into puree with an immersion blender until smooth, then strain the puree through a fine sieve.
  5. Return the puree to a boil, season with sea salt and pepper, then add cream and stir to prevent soup from catching.
  6. To serve : Drizzle with parsley oil and top with sauté chestnut, garnish with chive flower. This soup is ideal to serve cold during Summer.
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7 Responses to “栗子湯 Chestnut Soup with Parsley Oil and Sauted Chestnut”

  1. Anonymous February 25, 2013 at 2:40 PM #

    tried making this. yum. wonderful for vegetarians too.

  2. Anonymous February 25, 2013 at 2:43 PM #

    tried making this. yum. wonderful for vegetarians too, replace chicken stock with veg stock, I guess

    • chefsdna February 25, 2013 at 4:23 PM #

      Yes, you can replace with veg stock for vegetarians.

  3. vnvie February 25, 2013 at 2:51 PM #

    This looks beautiful! A perfect soup for summertime 🙂

    • chefsdna February 25, 2013 at 4:25 PM #

      Yes, it is very refreshing.

  4. Alison February 28, 2013 at 1:21 PM #

    我覺得朵 flower 好靚!味道又好!正!

    • chefsdna March 1, 2013 at 11:07 PM #

      係呀!朵花真係令個湯生色不少!

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