Indulge your foodie fantasies with this savoury and sweet soup, perfect as an elegant appetizer. Recipe by Lora Kirk. Recipe courtesy of Green & Black’s Organic.
ingredients
Soup
Pernod Chocolate Reduction
directions
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.
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.