{"id":7035,"date":"2012-10-23T14:14:40","date_gmt":"2012-10-23T19:14:40","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=7035"},"modified":"2012-10-23T14:14:40","modified_gmt":"2012-10-23T19:14:40","slug":"sweet-potato-soup-paired-with-chardonnay","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2012\/10\/23\/sweet-potato-soup-paired-with-chardonnay\/","title":{"rendered":"Sweet Potato Soup Paired with Chardonnay"},"content":{"rendered":"

Check out this sweet potato soup recipe \u2013 great for a cold fall day. Sweet potatoes and chestnuts seem like a perfect combination for a fall day. You may want to use it at Thanksgiving, Christmas or other special holidays. The recipe is from Cakebread Cellars<\/span><\/a> in California.<\/p>\n

Enjoy! Kathy<\/p>\n

 <\/p>\n

Sweet Potato Soup with Chestnuts and Brandy
\n<\/strong><\/p>\n

Serves 4-6<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

2 lbs sweet potatoes
\n\u00bd lb fresh chestnuts
\n3 T butter
\n2 small onions, sliced thin
\n\u00bd c brandy
\n4 c chicken broth, preferably homemade
\n1 bay leaf
\n\u00bc c cr\u00e8me fraiche
\n1\u00bd t salt<\/p>\n

Directions<\/strong><\/p>\n

    \n
  1. Preheat oven to 400\u00b0F.<\/li>\n
  2. Puncture sweet potatoes with the tines of a fork in several places. Place on a casserole dish and roast in the center of the oven until soft, about an hour and 15 minutes depending upon their size.<\/li>\n
  3. While sweet potatoes are roasting, peel the chestnuts. Score the chestnuts on the elongated side, three quarters of the way around with a paring knife. Place on a casserole dish and roast for 10 minutes until chestnuts start to open along the cut side.<\/li>\n
  4. Remove from the oven and while still warm, peel off the outside shell and the skin that covers the chestnut.<\/li>\n
  5. Remove the sweet potatoes from oven.<\/li>\n
  6. Allow to cool, peel and cut into large chunks.<\/li>\n
  7. In a wide bottom pan with straight sides, saut\u00e9 the onion in the butter until soft and beginning to caramelize.<\/li>\n
  8. Add the\u00a0sweet potato, chestnuts and brandy. Simmer for 2 minutes.<\/li>\n
  9. Cover with the chicken stock. Add the bay leaf and the salt and simmer for 15 minutes until sweet potatoes are starting to dissolve. Remove from the heat.<\/li>\n
  10. Discard the bay leaf and puree on high heat until smooth.<\/li>\n
  11. Return to the heat and whisk in the cr\u00e8me fraiche.<\/li>\n
  12. Taste for seasoning and adjust if necessary.<\/li>\n
  13. Serve in warm bowls garnished with the chopped chives.<\/li>\n<\/ol>\n

    Suggested Pairing: Cakebread Cellars Chardonnay Reserve<\/p>\n

    Recipe provided by Cakebread Cellars<\/span><\/a><\/span>, Napa Valley<\/p>\n