Ingredients
1tbspunsalted butter
1cupwhole cooked chestnuts,(from a 14⅘ oz vacuum-packed jar)
salt and freshly ground pepper
2tbspextra virgin olive oil
3medium garlic cloves
1large anchovy fillet
½cupdry white wine
6large leeks
1large carrot
¾cupRich Turkey Stock,or low-sodium chicken broth
2tbspheavy cream
Preparation
Melt the butter in a large, deep skillet.
Add the chestnuts, season with salt and pepper, and cook over moderately high heat, undisturbed, for 4 minutes until browned on the bottom. Transfer to a bowl.
Heat the olive oil in the skillet. Add the garlic and anchovy and cook over moderately low heat, stirring, for about 4 minutes until fragrant. Add the wine and cook over moderate heat for 1 minute.
Stir in the leeks and carrot, add the stock, and bring to a simmer. Cover and cook, stirring occasionally, for about 15 minutes until tender.
Stir the heavy cream into the leeks and season with salt and pepper.
Fold in the chestnuts, transfer to a large bowl and serve. Enjoy!
