Acorn Soup
User Reviews
4.8
20 reviews
Excellent
Acorn Soup
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This is an easy recipe to make -- if you already have acorn flour. If you don't have your own acorn flour, you can substitute chestnuts. If you can't find dried porcini mushrooms, any dried mushrooms will work. Don't skip the garnishes, however. They add a lot. I especially like the slices of grouse breast. I simply sear skinless grouse breast in butter until it's just barely done, then salt and slice thin. One tip: If you do skip all the garnishes, you can actually use this soup as a gravy for meats if you let it get thick. I prefer it thinner, however, with a consistency like melted ice cream.
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Ingredients
- 2 acorn to 3 cups bits
- 1 carrot peeled and chopped
- 2 celery chopped, stalks
- 1 onion chopped, medium
- 3 tablespoons butter
- 1 ounce porcini mushroom soaked in 2 cups of hot water, dried
- 2 bay leaf
- 1/3 cup brandy or bourbon
- 1 quart chicken beef, mushroom or vegetable stock
- salt
GARNISHES
- crème fraîche or sour cream
- parsley chopped
- Sliced, seared grouse, pheasant or chicken breast
- squash seed sunflower or other nice oil, roasted
Instructions
- Soak the dried mushrooms in the hot water for an hour before starting. Squeeze the moisture from the mushrooms and chop coarsely. Save the water, straining it if there is a lot of debris.
- Heat the butter in a soup pot over medium-high heat and saute the carrot, celery and onion until they are soft, but not browned, about 5 minutes. Add the chopped mushrooms and acorn bits and stir to combine. Saute another 2 minutes or so.
- Add the brandy and boil it hard until it is almost gone, then add the bay leaves, 2 cups of mushroom soaking water and the stock. Bring to a simmer, taste for salt and add if needed. Cover and simmer gently for 1 hour.
- Puree the soup in a blender (or use an immersion blender), then -- if you want to get fancy -- pass it through a fine-meshed sieve. If the soup is too thin, simmer it until you get a soup the consistency of melted ice cream. if it's too thick, add water or stock.
- Serve with a drizzle of creme fraiche or sour cream. Add some chopped parsley, a few drops of nice oil (I prefer roasted squash seed oil) and, if you want it to be a main course, a few slices of grouse, partridge, pheasant or chicken breast.
Notes
- The soup will hold for several days in the fridge if you want to make it ahead of time.
Nutrition Information
Show Details
Calories
273kcal
(14%)
Carbohydrates
7g
(2%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Cholesterol
72mg
(24%)
Sodium
122mg
(5%)
Potassium
310mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2039IU
(41%)
Vitamin C
4mg
(4%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 72mg | 24% |
| Sodium | 122mg | 5% |
| Potassium | 310mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2039IU | 41% |
| Vitamin C | 4mg | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
20 reviews
Excellent
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