Best Chestnut Soup With Fried Parsley Recipes

CHESTNUT SOUP

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.

CHESTNUT SOUP WITH FRIED PARSLEY

Steps:

• In a medium-sized stockpot, heat two tablespoons oil over medium heat.
• Add onion, celery, carrot, garlic and salt. Cook until soft, stirring occasionally, about eight minutes. Add the chicken broth and water. Bring to a boil, then reduce the heat to medium low and simmer for five minutes.
• Chop the chestnuts. Add to the pan and simmer until the chestnuts and vegetables are tender, about 10 more minutes.
• Puree soup in a blender until smooth. Add soy or almond milk and salt to taste. Keep warm.
• Heat oven to 350 degrees Fahrenheit.
• Toss chestnuts with onion powder, salt and thyme. Place on a sheet pan and bake 10 minutes or until slightly crunchy, tossing halfway through.
• Heat one inch of oil in a saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees Fahrenheit.
• Toss the parsley with the cornstarch and fry in batches until crisp, about 30 seconds. Drain on paper towels and sprinkle with salt.
• Ladle the soup into bowls and top with the chestnuts and fried parsley.

CHESTNUT SOUP

Steps:

• Trim the top off the leek, slice it lengthwise and chop it roughly. Soak the leek briefly in water to remove sand and grit, then drain. Heat a heavy bottomed skillet over medium heat, and butter and sweat celery and leeks in the butter until very soft DO NOT BROWN. Add the roasted chestnuts and chicken stock and bring to a simmer. If you are using frozen chestnuts, simmer for approximately 20 minutes, or until the starch begins to develop and the soup begins to thicken. If fresh chestnuts are used, simmer for approximately 30 minutes or until the starch begins to develop and you can easily crush the nuts against the side of the pot with a spoon. Turn off heat and allow the soup to cool slightly, otherwise the stream from the hot soup may cause the blender to malfunction. Pour the soup into a blender (or use an immersion blender right in the pot) blend until there are no longer any large pieces of chestnut, celery and leeks and the soup is somewhat smooth. Very small pieces of chestnut should remain. Return soup to pot and bring to a simmer again, add the cream and the port. Reduce until slightly thickened. Season with salt and pepper to taste. If the soup becomes too thick, adjust the consistency by adding a bit of water. The soup should be stirred well before serving, if it is in a thermos, shake it very well before pouring into bowls.

CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES

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 SOUP

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.

LAHAINA FRIED SOUP

Steps:

• Heat a large saute pan on medium-high heat. When the pan is nice and hot, add the ground pork and a good pinch of salt and pepper. Saute until cooked through, crumbling the pork into small pieces in the process. Drain off most of the liquid.
• To the pork, add the sesame oil and chow fun noodles and cook until the noodles begin to soften, about 3 minutes. Add the granulated dashi and soy sauce and stir until the noodles are covered.
• Add the bean sprouts and cook for about 2 minutes. (You don't want to overcook the sprouts; they should have some crunch to them.) Transfer the noodles to a plate and garnish with a sprinkle of green onions and some sesame seeds!

PARSLEY-ROOT SOUP WITH TRUFFLED CHESTNUTS

Steps:

• Cook onion and garlic in butter in a large heavy pot over medium heat, stirring occasionally, until onion is softened and golden, 6 to 8 minutes. Add parsley root, thyme, bay leaf, white pepper, and 3/4 teaspoon salt and cook, stirring occasionally, until parsley root begins to soften, 8 to 10 minutes. Add water and broth and simmer, partially covered, until parsley root is very tender, 30 to 40 minutes.
• Discard thyme and bay leaf and stir in oil. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. If soup is too thick, thin to desired consistency with water. Season with salt, then return to cleaned pot to keep warm, covered, until ready to serve.
• Shave chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.