CHESTNUT SOUP
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
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.
CHESTNUT AND LOBSTER SOUP
Categories Soup/Stew Shellfish Appetizer Valentine's Day New Year's Eve Seafood Lobster Fall Winter Anniversary Chestnut Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook lobster in pot of boiling salted water until shell turns bright red and meat is opaque in center, about 8 minutes. Drain. Transfer lobster to large bowl; cool. Working over same bowl to catch juices, twist off claws. Cut off tail. Cut lobster meat from shells. Reserve shells; scrape out green tomalley and discard. Cut meat into 1/2-inch pieces; cover and chill.
- Bring milk, 2 cups stock, bay leaf, thyme, parsley, and lobster shells with any accumulated juices to simmer in heavy large saucepan. Cover; simmer 10 minutes. Strain into large bowl. Return strained liquid to pan. Add chestnuts; bring to boil. Reduce heat; simmer uncovered until tender, stirring occasionally, about 15 minutes. Working in batches, puree soup in blender. (Lobster and soup can be made 1 day ahead. Cover separately; chill.)
- Bring soup to simmer. Stir in Madeira. Thin with more stock, if necessary, and stir until heated through. Season with salt and pepper.
- Meanwhile, melt butter in small skillet over medium heat. Add lobster meat; sauté 1 minute to heat through.
- Ladle soup into bowls. Top with lobster meat. Sprinkle with minced fresh chives and serve.
- Available at specialty foods stores and some supermarkets.
LIGHT LOBSTER SOUP
A light lobster soup that's great for a starter.
Provided by Marc Perreault
Categories Seafood Soup
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat chicken stock in a large pot over medium heat.
- Heat olive oil in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Transfer to the pot with the chicken stock; add garlic, basil, black pepper, and cayenne pepper.
- Separate lobster shells and meat; place shells in the stock; cook until flavor is released, about 15 minutes. Remove shells and discard.
- Place lobster meat in a blender; add eggs and Parmesan cheese. Puree until smooth. Place into the stock; add milk and whisk vigorously. Add pollock. Simmer until flavors meld, about 15 minutes.
Nutrition Facts : Calories 164.7 calories, Carbohydrate 8.1 g, Cholesterol 94 mg, Fat 9.1 g, Fiber 0.4 g, Protein 12.1 g, SaturatedFat 2.6 g, Sodium 1056.4 mg, Sugar 4.5 g
ROASTED CHESTNUT SOUP
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.
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
CAULIFLOWER & CHESTNUT SOUP
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
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
FAST, EASY, ELEGANT CHESTNUT SOUP
This is from an idea in a French women's magazine. I want to make chestnut soup for my French inlaws for Christmas dinner instead of those nasty, hard chestnuts they are always serving. I have been auditioning soups. This is the winner. Would be great garnished with some very crispy bacon or pancetta.
Provided by Kasha
Categories Vegetable
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- This is really easy.
- Put everything except the cream, salt and pepper in a soup pot.
- Bring to boil, turn dow, and cook gently for 30 minutes.
- Mush up the chestnuts a bit with a fork.
- Decide if you want the soup a bit chunky, or really smooth.
- I prefer the smooth version.
- For both, use immersion blender to the point where you like the look of the soup for a chunky version.
- For the really smooth version, blend in blender after using the immersion blender until it reaches the consistency you like.
- Taste, check for seasoning, add salt and pepper, stir in cream.
- If it is too thick, add a bit of stock or water.
- I liked it best a bit thick.
Nutrition Facts : Calories 131.4, Fat 12.4, SaturatedFat 7.7, Cholesterol 44.2, Sodium 17, Carbohydrate 4.7, Fiber 0.4, Sugar 1, Protein 1.3
ROASTED CHESTNUT SOUP
I found the basis for this soup on another website but didn't have all the ingredients called for so I adapted it to suit my less gourmet pantry. I was pleasantly surprised when my non-gourmet pantry turned out this gourmet quality soup! This soup is perfect for an autumn or winter day. I use it as a 1st course for Thanksgiving dinner. It is a savory, slightly sweet soup that will give you a new appreciation for the American chestnut.
Provided by LIer4064
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Roast chestnuts in a 375 degree oven for 20 to 25 minutes. Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step.
- While chestnuts are roasting, heat oil in 4 quart pot over medium high heat. Add butter. Allow oil and butter to melt together. Add in onions, carrots, celery and saute for 8 to 10 minutes until they are softened. Add soy sauce and chestnuts. Cook for 2-3 minutes over medium high heat. Stir frequently. Add water. Bring to a simmer. Leave uncovered and continue simmering for 25 to 30 minutes or until the vegetables are soft. Add parsley and sage.
- Using an immersion or standard blender, puree soup. After pureeing the soup you can stir in the wine if you'd like. Serve!
Nutrition Facts : Calories 127.6, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 325.6, Carbohydrate 11.5, Fiber 2.8, Sugar 4.9, Protein 1.8
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