Old-school foodies from across LA trust Chef Suzanne Tracht for her rich, traditional dinner offerings at Jar. Suzanne has appeared on Bravo’s Top Chef, been recognized by Food & Wine Magazine and can often be found doling out culinary tips on The Today Show. During winter evenings, Suzanne can always be found in the kitchen of her own restaurant preparing the retro, classic throwback recipes she’s known for. The Jar’s traditional dinner menu is most famous during the holidays when more than a few grateful patrons find her menu worth leaving the oven off for. This warming recipe from Chef Suzanne is often whipped up during the holiday season, but we think it deserves one last hurrah before the warmer weather makes it’s way in! This hearty recipe would do well on any family table.
Chickpea Chestnut Soup
2 pounds dried chickpeas
1 pound chestnuts (packed shelled or fresh peeled)
2 pounds roasted tomatoes
1 leek chopped (clean just white part)
4 celery stalks chopped
1 white onion peeled and chopped
5 garlic cloves
1 arbol chile
1c sherry wine
½ t coriander
2 bay leaves
10 sage leaves
salt to taste
4qt chicken stock
Soak chick peas overnight.
Saute leek, celery, onion, garlic, arbol chile, coriander, bay leaves, sage, and salt and pepper until soft. Add sherry, stock bring to boil. Add chick peas, chestnuts and roasted tomatoes. Cook for an hour or until chick peas are soft. Let cool, put through a ricer or blender and strain through china cap.
Served best warm and with fresh bread. Enjoy!
I have made this a couple of years in a row and I LOVE it! However, I have never been quite sure about the roasted tomatoes. Am I supposed to roast them myself? Buy canned roasted tomatoes? I don’t remember now what I’ve done since I’ve only made this for Thanksgiving. Thanks for responding.