Roasted Chestnut Puree with Sampalok and Cerveza Negra

Chef Rolando Laudico of Bistro Filipino conceptualized this recipe for a competition with the theme “A Filipino Christmas.” 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.

2  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.

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

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

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

Photography by David Hanson | Produced by Liezl Yap Props from Saizen, Gourdo's, and Living Well