Savour the season with this decadent roasted chestnut and chocolate soup with pernod chocolate reduction created by leading chef Lora Kirk (from Toronto’s Ruby Watchco Restaurant). The recipe, developed for Green & Black’s Organic, the world leader in organic and Fair Trade chocolate serves four and is sure to please any soup aficionado this season.
Roasted Chestnut And Green & Black’s Organic Milk Chocolate Soup Ingredients:
• 1 tbsp. butter
• 3 shallots, finely chopped
• 4 cups roasted chestnuts
• Pinch salt and pepper
• ¼ tsp. thyme
• 1 cup white wine
• 4 cups vegetable stock
• 100 g Green & Black’s Organic Milk chocolate, shaved
• 1½ cups milk
Method:
• In a large pot over medium-high heat, melt butter and cook shallots, 2-3 minutes.
• Add roasted chestnuts, salt and pepper and cook for 2-3 minutes. Add thyme and white wine, bring to boil and simmer until reduced by two-thirds.
• Add vegetable stock and simmer until chestnuts are fork-tender, about 20-25 minutes.
• Remove from heat and stir in chocolate.
• Purée mixture in a blender or with hand blender until completely smooth. Return to pot and stir in milk. Keep over low heat until ready to serve.
Pernod Chocolate Reduction Ingredients:
• 2 cups Pernod
• I tsp. Green & Black’s Organic Dark 70% chocolate, finely chopped
• 1 cup milk (optional)
Method:
• In a pot over medium-high heat, bring Pernod to a boil and simmer until reduced to ¼ cup. While reduction is still warm, add chocolate and stir to incorporate.
• Optional: froth milk with milk frother
To serve, divide soup into 4 bowls and drizzle with reduction. Top with milk foam.
