Читать книгу Simple Beginnings: Beading - Aiden Byrne - Страница 12

SERVES 4

3 kg new season white onions

3 large sprigs of thyme

25 g butter

2 litres boiling white chicken stock (see page 199)

200 ml double cream

50 g very finely grated Parmesan

juice of 1 lemon

PEEL AND SLICE the onions as finely as possible, ideally using a mandolin. (The thinner you slice the onions, the quicker they will cook and the fresher the soup will taste.)

IN A WARM, covered pan slowly sweat the onions and thyme in the butter for 20–30 minutes until the onions are transparent and very soft. If you cook them too quickly they will not taste as sweet as they could, and if you cook them too slowly they will taste stewed. The idea of sweating is to cook them as quickly as possible to retain the freshness. So keep tasting every 5 minutes or so. Add the boiling chicken stock, bring back to the boil and add the cream. Return to the boil again and then blend in a blender.

WHILE THE SOUP is in the blender add the Parmesan. Be careful when you reheat the soup because the cheese tends to catch on the bottom of the pan. I add the Parmesan as if I’m adding salt, literally using it as a seasoning. Also be careful about adding salt to the soup because Parmesan is often very salty.

PASS THE SOUP through a fine sieve, then chill immediately to retain the freshness. If like, add a dash of lemon juice to finish the soup. Reheat gently to serve.

This is a perfect recipe for Christmas, which also works as a sauce for pheasant, turkey or even a firm piece of fish, such as turbot or Dover sole. The foie gras ravioli are simply for garnish – pan-fried ceps also work well. I like the soup as it is because it’s so moreish. Fresh chestnuts are definitely best. You can use precooked vacuum-packed ones, but they tend to be a bit sweet, so reduce the amount of Madeira to counterbalance the sweetness.