• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 8
    OK

    Cream of Chestnut Soup with Posole

    Mexican nixtamal corn is a large-kernel corn (also sold as hominy) that is heartier than regular sweet corn. Look for cooked chestnuts in vacuum packs or cans.


    Ingredients
    1/2
    pound
    white posole
    1
    ham hock
    2
    bay leaves
    3
    tablespoons
    Olive Oil
    1 1/2
    cups
    sliced leek whites- (1/4-inch)
    3
    stalks
    celery (from heart of celery, sliced)
    4
    cloves
    garlic (minced)
    6
    ounces
    cooked chestnuts
    10
    ounces
    white mushrooms- (thinly sliced)
    3
    tablespoons
    sweet sherry
    4
    cups
    chicken broth
    1
    can
    evaporated milk
    salt and freshly ground white pepper
    Directions
    In a large saucepan, combine posole, 6 cups of water, ham hock, and bay leaves. Bring to a boil, then reduce heat to a simmer, and cook until posole is tender, about 1 hour.
    Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add leek whites, celery, and garlic, stirring until wilted. Stir in chestnuts and mushrooms. Increase heat; when mushrooms start to release their liquid, add sherry. Cook until liquid is reduced to about 2 teaspoons.
    Add broth and bring to boil; reduce heat and simmer, covered, for 20 minutes. Allow soup to cool for at least 30 minutes, then puree in a blender or food processor.
    Return pureed soup to Dutch oven. Gently bring soup back to simmer and stir in evaporated milk. Drain posole and add to soup. Discard ham hock and bay leaves and add salt and white pepper to taste.

    The base number of servings for this recipe is 8
    OK

    Categories 

    Soup

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