The perfect soup to start the meal, particularly in autumn or winter. With its cooler weather produce and spicy warmth of the Berbere, it is both exciting and comforting. I love spicy dishes so I add another teaspoon of the Berbere. Really nice with a glass of Madeira.
Ingredients
¼ lb bacon, chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 large clove garlic, chopped
2 tsp Culinaria Creations Ethiopian Berbere Spice, or to taste
¼ c dry madeira wine
1 12oz jar cooked, peeled chestnuts (or 2 cups frozen peeled chestnuts, covered with water and simmered 30 minutes to cook, or until tender, then drained)
1 medium yellow potato, peeled and chopped
1 ripe yet firm pear, such as Anjou (less granular than bosc), peeled, seeded, and chopped
½ tsp kosher salt, or to taste
6 c vegetable stock (if short of the 6 cups, use the chestnut cooking water to bring the liquid up to 6 cups)
½ c heavy cream
Directions
In a small stock pot sauté the bacon, stirring, until the bacon starts to render its fat. Add the onion, carrot, celery, and garlic and sauté until browned. Add the Ethiopian Berbere Spice and sauté a couple of minutes, until the aroma really comes forward. Deglaze with the madeira and reduce until almost dry. Add the remaining ingredients, except for the cream. Stir and bring to a simmer, cover partially and continue at a low simmer for about an hour, stirring occasionally.
Add the cream and burr mix or process in a blender to desired consistency. Taste and adjust seasoning as needed. Thin with a little stock if desired. Serve hot.