Chestnut and Mushroom Soup
Truffle Oil and Tamari Drizzle
Yep, we’re in the kitchen today. First dish we completed for tomorrow’s Big Feast is the soup. This is Clotilde Dusoulier’s recipe from her Chocolate & Zucchini Cookbook. Bravo Clotilde! For the past several years I’ve made a Cauliflower Soup with a Vanilla Chestnut Cream Swirl. Thought we’d try something different this time. An excellent soup for Thanksgiving, Chestnut and Mushroom Soup is elegant and unique yet not too much work, as we have lots of other dishes to prep today. The compelling ingredients include chestnut, mushroom, leek, shallot, garlic and Cognac with a vegetable stock. There is no cream, but this vegetarian soup has a wonderful creaminess as well as a lovely Fall earthiness. I added a drizzle of truffle oil and tamari to give it an even deeper umami flavor.
Here’s the Menu for tomorrow’s Thanksgiving meal:
- Cheese Platter with Accompaniments
- Barbecued Oysters
- Chestnut & Mushroom Soup
- Traditional Turkey & Traditional Gravy
- Foie Gravy
- Pat’s Popovers
- Linda’s Mashed Potatoes
- Linda’s Creamed Corn
- Wild Mushroom, Leek, & Sage Dressing
- Roasted Brussels Sprouts with Balsamic Glaze
- Sweet Potato Gratin
- Cranberry Relish
- Assorted Homebaked Pies with Ice Cream & Whipped Cream
OK, back to the kitchen. Wishing you all a Glorious Holiday!