Rich chicken soup with chestnuts and mushroom ravioli

Name: Rich chicken soup with chestnuts and mushroom ravioli
Prep time: 2 h
Total time: 2 h
Ingredients: ½ cup peeled and chopped celeriac (celery root); ½ cup peeled and chopped celeriac (celery root); 1 onion, peeled and roughly chopped; 1 leek, trimmed, well washed, and roughly chopped; ½ pounds chicken wings, each cut into 3 or 4 pieces; 2 stalks celery, roughly chopped; 2 carrots, peeled and roughly chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 8 cups One-Hour Chicken Stock or other stock; 8 cups One-Hour Chicken Stock or other stock; 1 tablespoon extra-virgin olive oil; 25 chestnuts, peeled and roughly chopped; 1 sprig thyme; 1 bay leaf; Twelve 2-inch round ravioli or wonton wrappers; ¼ cup freshly grated Parmesan; Twelve 2-inch round ravioli or wonton wrappers; 8 ounces assorted mushrooms, trimmed, washed, and roughly chopped; 2 tablespoons butter; ½ cup chopped parsley; 2 tablespoons minced shallots

Preparation info

Makes
4 to 6
servings

Difficulty
Medium
Ready in
2 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Think of this broth as chicken stock squared—it’s really intense, even more so thanks to the addition of the strong flavors of celery root and chestnuts. With the mushroom ravioli, this becomes a super-soup.

Ingredients

½ pounds chicken wings, each cut into 3 or 4 pieces
2 stalks celery, roughly chopped
2

Soup

Method

Preheat the oven to 450°F. Put the chicken in a roasting pan on top of the stove and turn the heat to high; cook the wings, stirring occasionally, until they start to brown, about