Doctor's Review: Medicine on the Move

August 23, 2017

© Kalon Wall

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Sherry and chestnut soup

From Crested Butte Mountain Resort in Crested Butte, CO

EastSide Bistro offers a breathtaking backdrop of Mount Crested Butte in a warm, intimate and beautifully decorated dining room. Owners Ben and Liz Satterlee, along with Chef Kalon Wall, create seasonal menus that reflect locally-sourced baked goods and farm-fresh produce.


2 shallots, chopped
1 onion, chopped
4 celery stalks, chopped
3 garlic cloves, sliced
2 c. (500 ml) chestnuts, roasted then peeled
1 potato, thinly sliced
4 c. (1 L) dry sherry
4 c. (1 L) vegetable stock
1 c. (250 ml) cream
2 tbsp. (30 g) butter
¼ c. (60 ml) plus 1 tbsp. (15 ml) olive oil
salt and pepper to taste


In a sauce pan with ¼ cup (60 ml) olive oil and butter, combine the shallots, onions, celery and garlic with a pinch of salt, then heat until translucent. Add the chestnuts and potato, and continue to sauté until lightly caramelized. Deglaze with sherry and reduce by half.

Add the vegetable stock and simmer until all the veggies are soft. Add the cream. Puree the mixture in a blender or with an immersion blender until silky smooth. Season with salt and pepper to taste. Serves 6 to 8.

Serving suggestion: Garnish with fennel pollen, a drizzle of olive oil, chopped chervil and celery root brunoise (small 1⁄8-inch/3-mm dice), which has been lightly sautéed in butter and kept warm.

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