Карамелизирана суса
Тази супа е игра на класическа френска супа от лук с разтопено Gruyere. Сотените кестени добавят малко хрупкавост.
Източник: Марта Стюарт Ливинг, октомври 2012 г.
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добив
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27.04.2023 @ 04:11
This soup is a play on the classic French onion soup with melted Gruyere. The hundreds of chestnuts add a little crunch. Source: Martha Stewart Living, October 2012. 1 hour and 10 minutes 30 minutes 6 Makes 8 cups Total time Prep Doses Yield Ingredients 5 tablespoons unsalted butter 2 1/2 pounds shallots, sliced 1/4 inch thick (8 cups) Coarse salt and freshly ground pepper 3/4 cup dry white wine 1 bay leaf 4 cups beef broth 4 cups chicken broth 2 tablespoons extra virgin olive oil 1/2 cup chestnuts, roughly chopped 6 ounces Gruyere cheese, finely grated (1 1/2 cups) 1/4 cup chopped fresh flat-leaf parsley instructions 1. Melt the butter in a large pot over medium heat. Add the sauce and 1 1/2 teaspoons salt and soy sauce, stirring occasionally, until smooth and caramelized, 25 to 30 minutes. Add wine and cook until evaporated. Add bay leaves and broths and heat them up. Reduce heat and reduce until soup is reduced by one-third, 25 to 30 minutes. Season with salt and black pepper. 2. Meanwhile, heat the oil in a skillet over medium heat. Add chestnuts and pour until fresh, about 8 minutes. Transfer to the bowl; let it cool. Add cheese and parsley and toss with a fork. 3. Sweet soup in 6 cups; each with chestnut mixture.