http://gothamist.com/2008/11/17/thanksgiving_recipe_alain_ducasses.phpChestnut Bouillon
[Serves 6]
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 skinless, boneless chicken breast halves sliced into thin strips
3 shallots, sliced
6 garlic cloves, peeled and crushed
3 ˝ cups of chestnuts, in a jar or frozen
Fine sea salt
Freshly ground black pepper
˝ cup cognac
4 cups chicken broth
2 cups heavy cream
˝ cup heavy cream, whipped to soft peaks
1/3 cup chervil sprigs or flat-leaf parsley sprigs for garnish.
In a large stockpot over medium-high heat, combine the butter with the olive oil and heat until the butter is melted and bubbling. Add the chicken and sauté, stirring frequently, until browned, about 10 minutes. Add the shallots, garlic, and chestnuts, stir to combine, then season with a pinch of salt and pepper. Reduce the heat to low, and cook for about 3 minutes, stirring occasionally. Add the cognac and stir well to combine. Add the chicken broth and 1 cup of the cream, and stir to combine. Bring to a boil over high heat, then reduce the heat to low and simmer for 40 minutes. Add the remaining 1 cup of cream, stir to combine, and cook for 20 minutes. Transfer the mixture to a food processor and puree until smooth, working in batches if necessary. Strain through a fine-mesh strainer into a saucepan and keep warm over medium-low heat. Taste and adjust the seasoning.
Pour the hot soup into warmed bowls and add a dollop of the whipped cream in the center of each bowl. Decorate with a few leaves of chervil and serve immediately.
