Roasted Chestnut Puree with Sampalok and Cerveza Negra

This soup gets a playful boost from the addition of bittersweet dark beer and sour tamarind powder.


August 2010 | By Rolando Laudico of Chef Laudico’s Bistro Filipino
Roasted Chestnut Puree with Sampalok and Cerveza Negra
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at a glance

Main Ingredient

Vegetables

Type

Soup

Preparation Time

00:00:00


Date Published

August 2010

This soup gets an interesting and playful boost from the addition of bittersweet dark beer and sour tamarind powder—Laudico says it is essentially a chestnut sinigang with beer. The garlic cream and toasted garlic on top give off an amazing aroma that will get your stomach rumbling.

Serves 4 to 5 
Prep Time
10 minutes 
Cooking Time
25 minutes

 

3 tablespoons extra virgin olive oil
4 tablespoons chopped onions
2 tablespoons diced carrots
2 tablespoons diced celery
1 cup canned or freshly roasted chestnuts, chopped
1 cup San Miguel Cerveza Negra
2 tablespoons tamarind powder
4 cups chicken stock or broth
salt and pepper to taste
chopped green onions and toasted garlic for garnish

For the garlic cream
1/2 cup heavy cream
1/2 cup chicken stock
2 tablespoons minced garlic
salt and pepper to taste

 

1 I n a stockpot, heat olive oil and sauté onions, carrots, celery, and roasted chestnuts until aromatic and vegetables are tender; around 5 minutes.

Add Cerveza Negra and simmer for 5 more minutes to cook off the alcohol.

3  In a small bowl, dissolve the tamarind powder in some of the stock. Add dissolved tamarind powder and remaining stock to the pot; simmer for 5 more minutes until chestnuts become soft.

In a blender, purée the soup until smooth. Adjust seasoning with salt and pepper to taste.

Make the garlic cream: In a small saucepan, heat cream with chicken stock and add garlic. Whisk until foamy and season to taste.

Transfer to a serving bowl and garnish soup with garlic cream, green onions, and toasted garlic.

If you liked this recipe, we highly recommend:  list of all sinigang recipesrecipes with tamarind

 



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