Season One
Episode 6: Helihiking
Chestnut soup with cognac cream
3 tbsp Unsalted butter
2 tbsp Olive oil
1 Celery stalk, diced
1 Large carrot, peeled and diced 1 Large leek, white and pale green part only, diced
½ tsp Dried thyme
6 cups Chicken stock
3 cups Chestnut puree (canned)
4 tbsp Cognac
½ cup Whipping cream
4 tsp Cognac
¼ tsp Salt
Add butter & olive oil to a large soup pot over a medium high heat and add the celery, carrot, leek & dried thyme. Sauté for about 7 minutes.
Add the first 4 tbsp of cognac and sauté for 5 minutes longer.
Add the stock and chestnut puree and simmer for 20 minutes. Puree the soup, cover and set aside.
Whisk the whipping cream, 4 tsp of cognac and salt together in a mixing bowl until the cream thickens.
Ladle the soup into bowls and top with a dollop of the cognac cream
Serves 6
CARLO ROTA
RECIPES
EPISODES
CONTACT
The Great Canadian Food Show is produced KNIGHT ENTERPRISES, based in Ottawa, ON. It is one of the fastest growing independent television production companies in Canada.
Knight Enterprises
307-99 Fifth Ave.
Ottawa, Ontario
K1S 5P5
THE GREAT CANADIAN FOOD SHOW COOKBOOK:
Nominated for a 2001 Cuisine Canada book award. Over 190 recipes with lotsa crazy wacky insights into the making of the series and places we've visited. Order Here »
Check your local listings for showtimes:
Food Network Canada