Best Chestnut Soup Recipes

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CHESTNUT SOUP



Chestnut Soup image

My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to ThanksgivingRecipe.com.

Provided by Carla A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

8 cups chicken stock
1 ½ pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
½ cup heavy cream
¾ teaspoon white sugar
salt to taste
ground black pepper to taste

Steps:

  • To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
  • In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
  • Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 56.1 g, Cholesterol 33.8 mg, Fat 9.6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 1299.6 mg, Sugar 15.2 g

CAULIFLOWER & CHESTNUT SOUP



Cauliflower & chestnut soup image

This creamy, vegetarian soup, from Becky Lovatt, is a great way to use up leftover chestnuts, or use freshly roasted chestnuts for a more intense flavour

Provided by Good Food team

Categories     Soup

Time 55m

Number Of Ingredients 8

½ tbsp olive oil , plus a drizzle to serve
1 large onion , finely chopped
1 large cauliflower (about 600g/ 1lb 5oz), cut into florets
250ml milk
850ml vegetable stock
150ml double cream
200g pack vacuum-packed chestnuts , roughly chopped
25g grated parmesan or vegetarian alternative, to serve

Steps:

  • Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
  • Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.

Nutrition Facts : Calories 419 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

CHESTNUT PUREE FOR CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS



Chestnut Puree for Celery Root Soup with Brussels Sprouts and Chestnuts image

This puree is used as a garnish for chef Michael Anthony's Celery Root Soup with Brussels Sprouts and Chestnuts.Photo credit: Ellen Silverman

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Number Of Ingredients 9

30 chestnuts
1 tablespoon olive oil
1 cup shallots, minced
2 cloves garlic, minced
8 cups low-sodium store-bought or homemade Vegetable Stock
1/4 cup molasses
1/4 cup maple syrup
3 cloves Whole Roasted Garlic
1/4 cup (1/2 stick) unsalted butter

Steps:

  • Preheat oven to 375 degrees. Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X" side-down on a baking sheet. Transfer to oven and roast until opened, 10 to 12 minutes. Peel immediately, using a towel if chestnuts are too hot to touch; coarsely chop.
  • Heat olive oil in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent. Add chestnuts and cook for about 1 minute. Add vegetable stock; bring to a simmer and cook for 30 minutes.
  • Add molasses, maple syrup, and roasted garlic. Bring to a simmer and continue cooking until chestnuts are soft, about 30 minutes more. Working in batches, carefully transfer to the jar of a blender; blend until smooth.

CHESTNUT SOUP WITH BACON AND CHIVES



Chestnut Soup with Bacon and Chives image

Provided by Susan Spungen

Categories     Soup/Stew     Thanksgiving     Bacon     Chestnut     Chive     Sponsor

Yield Makes 8 servings

Number Of Ingredients 11

4 slices thick-cut bacon, diced (about 4 ounces)
1 tablespoon unsalted butter
1 carrot, sliced
1 celery stalk, sliced
1 small leek (white and light-green parts only), split lengthwise and sliced (about 1 cup)
2 small shallots, roughly chopped (about 1/2 cup)
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth, plus more as needed
1 15-ounce jar whole roasted chestnuts
1/2 cup heavy cream
Crème fraîche, snipped chives, and grated nutmeg, for garnish

Steps:

  • In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
  • Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
  • Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.

CHESTNUT SOUP



Chestnut Soup image

A classic and easy to make Chestnut Soup recipe.

Categories     Soup/Stew     Milk/Cream     Blender     Thanksgiving     Quick & Easy     Fortified Wine     Fall     Chestnut     Simmer     Gourmet

Yield Makes 6 to 8 first-course servings (makes about 8 cups)

Number Of Ingredients 15

3 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
3 fresh flat-leaf parsley sprigs
2 whole cloves
1 Turkish or 1/2 California bay leaf
6 cups low-sodium chicken broth
1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)
1/4 cup Sercial Madeira
1/4 cup heavy cream
1/4 teaspoon black pepper
N/A kitchen string
Special Equipment
cheesecloth; kitchen string

Steps:

  • Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
  • Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
  • Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.
  • Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.

CELERY ROOT AND CHESTNUT SOUP WITH BRUSSELS SPROUTS



Celery Root and Chestnut Soup With Brussels Sprouts image

This soup, which came to The Times from executive chef Michael Anthony of New York City's Gramercy Tavern, has a white, soft and silky base, but each bite has a surprising new texture.

Provided by Tara Parker-Pope

Categories     soups and stews, appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 23

1 medium onion, diced small
1 stalk celery, diced small
1 medium leek, white and light green parts only, diced small
2 cloves garlic, minced
1 teaspoon olive oil, plus more for sweating the vegetables
1 large bulb celery root, peeled and diced (about 2 1/2 cups)
4 cups milk
Salt
Pepper
Juice from 1 lemon (about 2 tablespoons, or to taste)
5 shallots, sliced thin
2 cloves garlic, smashed
1 sprig thyme
12 chestnuts, peeled and roughly chopped
1/2 ounce Calvados
Salt
Pepper
2 cups water
1 tablespoon celery root, diced and blanched
1 teaspoon carrots, diced and blanched
3 turnip pieces, quartered and blanched (about three tablespoons)
2 chestnuts, roasted
2 brussels sprouts, diced or leaves, blanched

Steps:

  • Prepare the soup. Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes. Add celery root and sweat for 4 minutes. Season with salt and pepper.
  • Add milk and then add water to cover, and simmer for 45 to 50 minutes.
  • Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice. Strain through a fine mesh strainer.
  • Prepare the chestnut puree. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute. Deglaze the pan by adding the Calvados. Season with salt and pepper to taste. Add water and simmer until tender. Puree the mixture in a blender, adding water to adjust consistency.
  • To plate (per serving): Pour 5 ounces (5/8 cup) of celery root soup and 1/4 cup of chestnut puree into each bowl. Garnish each bowl with diced celery root, carrots, turnips and roasted chestnuts.

CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES



Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables image

Provided by Food Network Kitchen

Time 1h10m

Yield 4 cups

Number Of Ingredients 13

1/3 cup dried porcinis
2 cups hot water
1 medium carrot, diced
1 celery, diced
1 small parsnip, diced
2 large shallots, finely chopped
1 bouquet garni (1 sprig each of bay leaf, thyme and parsley)
2 tablespoons butter
3 cups chicken stock or canned broth
1 1/4 pounds coarsely chopped peeled roasted chestnuts or 12 ounces bottled chestnuts
2 tablespoons dry Sherry
Frizzled leeks, for garnish (deep fry julienned strips of leek in 365 degree F oil)
Creme fraiche, for garnish

Steps:

  • Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
  • In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.
  • Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
  • Ladle soup into bowls. Top with vegetables, and garnish with leeks.

CHESTNUT AND CELERY SOUP



Chestnut and Celery Soup image

Categories     Soup/Stew     Blender     Dinner     Lunch     Celery     Fall     Chestnut     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes about 9 cups, serving 6 to 8

Number Of Ingredients 11

1 cup finely chopped onion
2 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
2 cups thinly sliced celery
2 carrots, slice thin
1 pound (about 2 1/2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
1 large boiling potato (about 1/2 pound)
3 cups chicken broth
sour cream as an accompaniment

Steps:

  • In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.

CHESTNUT-MUSHROOM SOUP



Chestnut-Mushroom Soup image

Closely identified with French cuisine, chestnut soups are low in fat. For a velvety smooth texture, pass soup through a fine strainer after the mixture has been processed and before adding the cream.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1 pound fresh chestnuts
6 ounces cremini mushrooms
2 ounces shiitake mushrooms, stems removed
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 small onion, chopped
1 garlic clove, halved
8 sprigs fresh thyme, plus leaves for garnish
6 cups homemade or store-bought low-sodium chicken stock
2 cups water
1/2 cup heavy cream

Steps:

  • Preheat oven to 350 degrees. Using a paring knife, make an incision in each chestnut about 1/8-inch deep through the shell and into the flesh, cutting almost all the way around nut. Transfer to a rimmed baking sheet. Roast until chestnuts are tender when pierced with the paring knife, about 35 minutes. Turn off oven. Leaving sheet in oven, remove several chestnuts at a time. Working quickly, place each chestnut in a kitchen towel, and remove and discard shell and inner skin.
  • Roughly chop all but 2 cremini and 2 shiitake mushrooms. Heat 1 tablespoon butter with olive oil in a small stockpot over medium-high heat. Add chopped mushrooms, and season with salt and pepper. Cook mushrooms, stirring occasionally, until they start to brown, about 5 minutes. Add onion, garlic, and thyme sprigs. Reduce heat to medium-low; cook, stirring occasionally, until onions are translucent, about 8 minutes. Add all but 4 peeled chestnuts, and cook until golden, about 5 minutes. Add stock and the water, raise heat to high, and bring to a boil. Reduce heat; simmer until chestnuts are falling-apart tender, about 1 hour. Remove and discard thyme sprigs, and let soup cool slightly.
  • Pass soup through a fine sieve into a bowl; transfer solids in batches to a food processor or blender, and puree until completely smooth. Add strained liquid, and process 1 minute. Return soup to stockpot, and season with salt and pepper.
  • Cut the remaining 4 chestnuts and 4 mushrooms into 1/4-inch-thick slices. Melt remaining tablespoon butter in a small skillet over medium-high heat. Saute sliced chestnuts and mushrooms until crisp and golden brown, 3 to 4 minutes.
  • Just before serving, heat soup over low. Stir in cream, and remove from heat. Ladle soup into shallow bowls; garnish with sauteed chestnuts and mushrooms and the thyme leaves.

EASY CHESTNUT SOUP



Easy Chestnut Soup image

Delightful soup made with chestnuts toasted in butter, chicken or vegetable stock, vegetables, and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of sour cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance.

Provided by Laurie Tarasiewicz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

½ cup butter, divided
4 (7 ounce) cans whole chestnuts, drained
1 carrot, peeled and sliced
1 parsnip, peeled and chopped
1 celery root, chopped
7 ½ cups chicken or vegetable stock
½ cup Madeira wine
1 pinch ground nutmeg
salt and pepper to taste
2 sprigs fresh parsley, chopped
1 pinch cayenne pepper, or to taste
¼ cup sour cream, for garnish

Steps:

  • In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside.
  • Melt remaining 1/4 cup butter in a large pot, and stir in the carrot, parsnip, and celery root. Cook and stir until vegetables are tender, about 5 minutes. Add the stock, chestnuts, and wine. Bring to a boil, and reduce the heat to simmer.
  • Simmer for 15 minutes; season with nutmeg, salt and pepper and fresh parsley. Puree the soup in a food processor or blender a little at a time, or use an immersion blender. Garnish each serving with sour cream, if desired, and a dash of cayenne pepper.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 56 g, Cholesterol 34.4 mg, Fat 15.2 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 796.6 mg, Sugar 13.2 g

PORK AND WATER CHESTNUT SAUSAGE WONTONS IN WATERCRESS AND SHIITAKE MUSHROOM SOUP



Pork and Water Chestnut Sausage Wontons in Watercress and Shiitake Mushroom Soup image

In the annals of folk medicine, watercress soup is said to be good for soothing a dry throat or for when a general system-cleansing tonic is needed. Here, the nip and pep of watercress infuses chicken broth made rich with slivers of shiitake mushroom and plump sausage-filled wontons to produce a new take on wonton soup that is both healthful and delicious. Hydroponic watercress, meaning watercress grown in water and without soil, closely resembles watercress you might pick alongside a running stream in spring, but it has finer, more delicate stems and far less dirt and sand on its leaves. It is often available year-round in supermarket produce sections.

Yield serves 4 to 6

Number Of Ingredients 6

1/2 pound Pork and Water Chestnut Sausage (page 54)
20 to 22 square wonton wrappers
6 cups chicken broth (page 5)
1 large shiitake mushroom (3/4 ounce), stemmed and thinly sliced
1 cup packed watercress leaves and tender stems, preferably hydroponic
Kosher salt

Steps:

  • To make the wontons, place 1 heaping teaspoon of the sausage in the center of each wonton wrapper. Lightly brush the edges of the wrapper with water, and fold it over corner to corner to make a triangle. Press the edges together with a fork to seal. As the wontons are made, transfer them to a plate. Use right away, or cover with plastic wrap and refrigerate until ready to use, within a few hours.
  • To make the soup, combine the broth and shiitake slices in a large saucepan and place over medium-high heat. When the broth just begins to boil, drop in as many wontons as will fit without crowding and cook until they rise to the top, 3 to 4 minutes. With a slotted spoon, transfer the wontons to a plate and repeat with the remaining wontons.
  • When all the wontons are cooked, stir the watercress into the simmering broth and return the wontons to the pan. Reheat gently, then ladle into individual bowls and serve right away.

PUMPKIN-CHESTNUT SOUP



Pumpkin-Chestnut Soup image

Whole peeled chestnuts add structure to this pumpkin soup, texture that's important if the squash is too watery.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

4 tablespoons unsalted butter
2 medium onions, coarsely chopped
8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
4 pounds roasted flesh of dry, starchy pumpkin or squash, such as 'Hubbard' or 'Buttercup,' cut into 1-inch cubes
6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes
1 jar (15 ounces) whole peeled chestnuts
Coarse salt and freshly ground pepper
Up to 2 tablespoons heavy cream (optional)
Roasted, dried no-hull seeds from pumpkins such as 'Lady Godiva,' for garnish (optional)

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, potatoes, and chestnuts; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly.
  • In batches, process mixture in a food processor until smooth (if soup is too thick, gradually add more stock). Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with pumpkin seeds, if desired.

CREAMY CHESTNUT-MUSHROOM SOUP WITH SAUTEED ROOT VEGETABLES



Creamy Chestnut-Mushroom Soup with Sauteed Root Vegetables image

Categories     Soup/Stew     Milk/Cream     Mushroom     Vegetable     Sauté     Root Vegetable     Winter     Chestnut     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/3 cup dried porcini mushrooms (about 1/2 ounce)*
3 cups hot water
2 cups vegetable stock or canned vegetable broth
2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), coarsely chopped
1/2 cup whipping cream
2 tablespoons dry Sherry
2 tablespoons (1/4 stick) butter
2 large shallots, finely chopped
1 medium carrot, finely chopped
1 small rutabaga, finely chopped

Steps:

  • Combine porcini mushrooms and 3 cups hot water in medium bowl. Let stand until porcini mushrooms soften, about 15 minutes.
  • Using slotted spoon, transfer porcini mushrooms to heavy large saucepan. Add porcini soaking liquid to saucepan, leaving any sediment behind in bowl. Add vegetable stock and chestnuts to same saucepan. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors. Working in batches, puree soup in blender until smooth. Return soup to saucepan. Add cream and 1 tablespoon Sherry. Bring soup to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate. Rewarm over medium heat before continuing.)
  • Melt butter in large nonstick skillet over medium heat. Add shallots, carrot and rutabaga; sauté until tender and beginning to brown, about 15 minutes. Remove from heat. Stir in 1 tablespoon Sherry. Season with salt and pepper.
  • Ladle soup into bowls. Top with vegetables and serve.
  • *Porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide.

CHESTNUT SOUP



Chestnut Soup image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons butter
1 onion, thinly sliced
1 stalk celery, thinly sliced
1 carrot, thinly sliced
1 tablespoon flour
6 cups chicken broth
15-ounce can chestnuts packed in water, drained or 6ounce can puree
Salt and freshly ground pepper
Dash Madeira or sherry
1/2 cup sour cream, optional
Snipped chives for garnish, optional

Steps:

  • Heat butter in a medium saucepan. Add the onion, celery and carrot and saute a few minutes to begin the cooking process. Sprinkle on the flour and cook a minute or until slightly browned. Add the broth, cover and simmer 15 minutes or until tender. Add chestnuts or puree and simmer for 5 to 10 minutes longer.
  • Puree in a blender or food processor and return to a saucepan to reheat. If too thin, simmer over low heat, stirring continuously until thickened or if too thick, add more liquid. Season to taste with salt and pepper, add a dash of Madeira and ladle out. Garnish with sour cream and chives if you wish.

ROASTED CHESTNUT SOUP



Roasted Chestnut Soup image

Categories     Side     Roast     Dinner     Chestnut     Boil

Yield makes 4 servings

Number Of Ingredients 7

10 large chestnuts, peeled or unpeeled
2 tablespoons extra virgin olive oil or butter
2 cups chopped celery
1/2 cup chopped onion
Salt and freshly ground black pepper
1 quart good-quality chicken stock
Chopped celery leaves or parsley for garnish

Steps:

  • If you have skinned chestnuts, proceed to step 2. If your chestnuts still have their skins, preheat the oven to 350°F. Use a sharp (preferably curved) paring knife to make an X on their flat sides. Roast them in one layer in a baking pan for 10 to 15 minutes, or until their skins begin to open away from the meat. They will then be easy to peel; remove both outer and inner skins while they are warm. (The peeled chestnuts will cook faster if you chop them roughly, but it isn't necessary.)
  • Meanwhile (if you have skinned chestnuts, start here), put the olive oil or butter in a deep skillet or casserole over medium heat. A couple of minutes later, add the celery, onion, and a good sprinkling of salt and pepper and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the stock and the chestnuts, bring to a boil, and partially cover. Adjust the heat so that the mixture simmers and cook until the chestnuts are mushy, about 30 minutes.
  • Carefully puree the soup in a blender (if you are not in a hurry, cool it slightly first for extra caution). Measure and add water to make 6 cups of liquid. Reheat, adjust the seasoning if necessary, garnish with celery leaves or parsley, and serve.
  • Variations
  • I like to elaborate on this soup in two ways, depending on what I've got in the fridge and whether meat eaters are coming to dinner:
  • Chestnut Soup with Bacon: Start by rendering 1/4 cup or so of diced slab bacon; scoop out the solids and reserve them for garnish, then sauté the celery and onion in the rendered fat and proceed as directed.
  • Chestnut Soup with Shiitakes: Garnish the soup with a cup or so of shiitake mushrooms (caps only), sliced and sautéed in butter or oil until crisp.

KABOCH SQUASH AND CHESTNUT SOUP WITH CHIPOTLE CRèME FRAîCHE



Kaboch Squash and Chestnut Soup with Chipotle Crème Fraîche image

Provided by Patricia Yeo

Categories     Soup/Stew     Pepper     Appetizer     Bake     Squash     Port     Red Wine     Fall     Chestnut     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 12

Chipotle Crème Fra‮che
1 cup ruby Port
1/2 cup dry red wine
1 teaspoon canned chipotle chilies or 1 teaspoon crushed dried chipotle chilies
2 tablespoons tomato paste
1 8-ounce container crème fraîche or 1 cup sour cream
Soup
Vegetable oil
2 2 1/2-pound kabocha squash, cut horizontally in half, seeded
8 cups canned low-salt chicken broth
1 1/2 7.4-ounce jars whole roasted chestnuts
2 tablespoons pure maple syrup

Steps:

  • For chipotle crème fra‮che:
  • Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week.
  • For soup:
  • Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
  • Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.

CHESTNUT SOUP



Chestnut Soup image

From portuguesecooking.com Traditional Portuguese chestnut soup is not pureed, but a light broth with rice and chestnuts. This recipe is pureed to make it a bit more elegant Prep time includes time to roast Chestnuts

Provided by Az B8990

Categories     Portuguese

Time 2h10m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

4 cups fresh chestnuts (see note below)
2 tablespoons olive oil
3 tablespoons butter
1 small onion, finely chopped
1 teaspoon paprika
1 large garlic clove, chopped
8 cups water or 8 cups vegetable broth
3 slices day-old portuguese or crusty european bread, thick slices with heavy crusts removed (about 2 cups cubed)
1 1/2 teaspoons coarse salt (to taste)
1/4 teaspoon white pepper (or to taste )
1/4 tablespoon finely chopped parsley or 1/4 tablespoon cilantro
1/2 cup light cream (optional)

Steps:

  • Preparing the Chestnuts - Roasting Method: Preheat oven to 400 degree F. Using a sharp paring knife, make a shallow horizontal cut into the chestnut meat, all around the chestnut. Repeat with each one. After slicing each chestnut, place them on an oven proof pan and roast until tender, about 30- to 40 minutes. Work as quickly as possible, it's easiest when they are still warm. Use a dish towel to hold each chestnut as you peel them so you don't burn your fingers. Remove the shell and brown papery skin underneath. Set aside and repeat with the remaining chestnuts.
  • Preparing the Chestnuts - Boiling Method: Place chestnuts in a pot, large enough to hold them, and cover them with water. Bring the water to a boil and reduce the heat to medium-low. Simmer for 20 minutes, or until tender. Peel as above. Remove them from the hot water only as you peel them, keeping the others warm. Set aside.
  • In a 4 quart pan, heat the olive oil with the butter and paprika. Add the onion and sauté it until it turns golden. Add the garlic and cook just until the garlic is aromatic.
  • Pour in the water or vegetable broth. Cover and bring to a boil over medium-high heat. Add the chestnuts and simmer for 10 minutes on medium-low. Remove six chestnuts from the pot and set aside. Season with salt and pepper.
  • Add the bread to the pot and allow the bread to absorb the broth and become mushy. Using a stick blender, puree the soup.
  • Pour the soup through a sieve, pressing it through. Return the soup to the pot and add the cilantro or parsley. Keep warm until serving. Just before serving, quickly stir in the cream.
  • Garnish each bowl with a whole or crumbled chestnut.
  • Variation: After straining the soup, return to the boil and add ¼ to 1/3 cup short -grain rice to the pot. Simmer 10 minutes, then continue as written.

Nutrition Facts : Calories 131.1, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 714.5, Carbohydrate 8, Fiber 0.6, Sugar 1.1, Protein 1.2

CHESTNUT, BACON & PARSNIP SOUP



Chestnut, bacon & parsnip soup image

A smooth and creamy winter soup, topped with crispy bacon pieces - serve with crusty bread for a filling and warming lunch

Provided by Cassie Best

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 1h

Number Of Ingredients 9

4 chopped rashers smoked streaky bacon
drizzle of olive or rapeseed oil
1 chopped onion
1 crushed garlic clove
6 peeled and chopped parsnips
1 chicken stock cube
400ml milk
leaves from 4 thyme sprigs
200g cooked, chopped chestnuts

Steps:

  • Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.

Nutrition Facts : Calories 265 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium

CHESTNUT FENNEL SOUP



Chestnut Fennel Soup image

Categories     Soup/Stew     Nut     Vegetable     Thanksgiving     Fennel     Fall     Chestnut     Gourmet

Yield Makes about 6 cups (serving 6 to 8)

Number Of Ingredients 9

2 cups roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts (1 lb in shell or 14 oz bottled whole)
1 shallot, chopped
2 leeks (white and pale green parts only), chopped
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons dry white wine
1/2 fennel bulb (sometimes called anise), stalks and core discarded and bulb coarsely chopped
1 cup chicken broth
2 1/2 cups water
1/4 cup half-and-half

Steps:

  • Coarsely chop chestnuts, reserving 1/3 cup for garnish.
  • Cook shallot and leeks in 2 tablespoons butter in a 5-quart heavy pot over moderate heat, stirring, until softened. Add wine and simmer until almost all liquid is evaporated, about 1 minute. Stir in fennel, broth, chestnuts (excluding garnish), and water, then simmer, covered, 20 minutes. Stir in half-and-half and cool mixture slightly.
  • Purée mixture in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids). Return soup to pot and bring to a simmer, thinning with water if desired. Season with salt and pepper.
  • While soup is reheating, heat remaining 4 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté reserved chestnuts with salt and pepper to taste, stirring constantly, until crisp and butter is browned, about 4 minutes.
  • Serve soup topped with chestnuts and drizzled with browned butter.

PHEASANT, CHESTNUT AND CHANTERELLE MUSHROOM SOUP



PHEASANT, CHESTNUT AND CHANTERELLE MUSHROOM SOUP image

Categories     Soup/Stew     Game

Yield 7

Number Of Ingredients 14

1 oven-ready pheasant
1 onion, peeled and roughly chopped
1 small leek, roughly chopped and washed
A few sprigs of thyme
2 litres (2.1 Quarts) chicken stock
(or 2 good stock cubes dissolved in the same amount of hot water)
A glass of white wine
Salt and freshly ground black pepper
40g (1.4 oz) butter
30g (1.0 oz) plain flour
16-18 fresh chestnuts in the shell
2-3 tablespoons double cream
150g (5.3 oz.) Chanterelles Mushrooms, cleaned
2 tablespoons chopped parsley

Steps:

  • Cut the legs from the pheasant using a sharp knife, then carefully remove the breasts. Place the legs, breasts and carcass in a cooking pot with the onion, leek, thyme, chicken stock and wine. Season lightly, bring to the boil, then lower the heat and simmer gently for 10 minutes. Take out the pheasant breasts and set aside on a plate. Continue to simmer the soup for a further 20 minutes. Melt the butter in a small saucepan and stir in the flour over a low heat. Whisk the flour and butter mixture into the simmering soup in pieces to thicken it, then continue to simmer for another 20 minutes. Meanwhile, preheat the oven to 200°C/gas 6. Score the chestnuts and place on a small baking tray. Cover with foil and bake for about 12-15 minutes, then remove to a plate and leave until cool enough to handle. Peel away the skins and cut each chestnut into two or three pieces. Strain the soup through a fine sieve into a clean saucepan and add the cream. Remove the pheasant meat from the legs and cut the breast into bite-sized pieces. Add to the soup with the chestnuts, chanterelles and chopped parsley. Simmer gently for 5 minutes. Check the seasoning and serve.

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