Ingredients
1 tbsp. unsalted butter
1 c. whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar)
Salt and freshly ground pepper
2 tbsp. extra-virgin olive oil
3 medium garlic cloves
1 large anchovy fillet
1/2 c. dry white wine
6 large leeks
1 large carrot
3/4 c. Rich Turkey Stock or low-sodium chicken broth
2 tbsp. heavy cream
Preparation
Step 1Melt the butter in a large, deep skillet. Add the chestnuts, season with salt and pepper and cook over moderately high heat, undisturbed, until browned on the bottom, 4 minutes. Transfer to a bowl.Step 2Heat the olive oil in the skillet. Add the garlic and anchovy and cook over moderately low heat, stirring, until fragrant, about 4 minutes. 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, until tender, about 15 minutes.Step 3Stir the heavy cream into the leeks and season with salt and pepper. Fold in the chestnuts, transfer to a large bowl and serve.Step 4Make Ahead: The recipe can be prepared ahead through Step 2. Refrigerate the chestnuts and leeks separately.
