Chestnut And Chorizo Soup Recipes
CHESTNUT SOUP
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
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
CHESTNUT AND CHORIZO SOUP
A tasty, flavourful soup perfect for Christmas starters or a lunch for the days when you've eaten too much :) and fancy a healthier alternative - so simple, really tasty and a bit spicy, yum!
Provided by Ozzy5223
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy bottomed pan and add the onion and garlic and sauté for 4-5 minutes, until soft.
- Add the tomatoes and simmer for five minutes.
- then add the chestnuts and simmer for a further three minutes.
- Add the stock, bring to the boil and simmer until everything is tender.
- Allow the soup to cool a little, then liquidise it in batches.
- Return the soup to the pan, add the chorizo and simmer for a few minutes, or until hot.
- Serve with the parsley as garnish.
Nutrition Facts : Calories 395.6, Fat 20.2, SaturatedFat 5.5, Cholesterol 29.6, Sodium 678.8, Carbohydrate 39, Fiber 1.6, Sugar 7.8, Protein 14.5
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