Developed originally by Chef Derek Bissonnette for the Five Diamond rated White Barn Inn in Kennebunk, this rich and savory soup draws you in like a warm embrace by a log fire. The smooth and silky texture dressed with the luxurious flavor of chestnuts and goose will leave you feeling comforted and uplifted in spirit. Substitute in your favorite poultry any time.
Ingredients
- 454g (1 lb) Whole Chestnuts, roasted (see recipe)
- 4.5kg (10 lbs)Goose
- 60g (4 Tbsp) Butter
- 50g (1 small) Carrot, diced
- 100g (1 small) Onion, diced
- 50g (2 Stalks) Celery, diced
- 3 Sprigs Rosemary, leaves removed and chopped
- 3 Sprigs Thyme, leaves removed and chopped
- 2 Garlic Cloves, chopped
- 4kg (1 gallon) Water
- 240g (1 Cup) Riesling
- 240g (1 Cup) Heavy Cream
- 20g (1 tbsp 1 tsp) Salt
- 4g (1 tsp) Pepper
- 2.25g (1 tsp) Guar Gum
Equipment
- Baking Trays
- Stock Pot
- Heavy Bottom Sauté Pan
- large 250 Micron Superbag
- Food Processor
- Instant Read Thermometer
Timing
Active Time: 1 Hour 30 Minutes
Total Time: 30 Hours
Yield
4 Portions
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Prep Chestnuts
Score the top of the chestnut, and leave out for 1 day to dry.
Preheat oven to 400°F.
Cook chestnuts for 45 minutes or until nice and fragrant, remove from oven.
Cool the chestnuts completely, peel and reserve 2 for garnishing.
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Cook Goose
Remove the breasts and legs of the goose and roast carcass in 400°F oven for 45 minutes or until golden brown.
Save the legs for another use.
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Create Stock
In a stock pot, melt the butter and cook the carrots, onion, celery sticks, herbs and garlic for 5 minutes or until soft.
Add the roasted carcass and cover with water and cook slowly for 2 hours or until nice and flavorful.
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Cook Goose Breasts
Meanwhile, in a heavy bottom sauté pan over medium low heat place the goose breast skin-side down. Allow the goose breast to render the fat for 10 minutes on low.
Place the goose breast in the oven and cook until it reaches 125°F internal temperature. Use an instant read thermometer to be sure you reach the correct temperature.
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Purée Soup
Strain the goose stock through a large 250 micron superbag.
Combine 4 cups of the finished goose stock along with the peeled chestnuts and guar gum in a food processor. Purée until velvety. Add more goose stock if necessary.
Return to a pan, bring to a boil and add the cream.
Season with salt and pepper, serve with the reserved chestnuts (chopped) and pan-seared goose breast.
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