CREAMY PORCINI CHESTNUT SOUP
This soup is thick, rich, with a delicate earthiness.
Provided by Deborah Mele
Categories Soups & Stews
Time 1h
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan, then add the celery, onion, and carrot and cook over medium low heat for about 5 minutes until soft.
- Add the mushrooms and continue to cook until the mushrooms are tender and lightly browned.
- Add the garlic and cook another couple of minutes until the garlic releases it's aroma.
- Add the chestnuts and about 4 cups of broth and simmer over medium low heat for about 30 minutes, adding additional broth if needed.
- Season with salt and pepper.
- Cool for 15 minutes and then puree until thick and smooth.
- Serve just warm with your garnish of choice.
Nutrition Facts : Calories 415 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 18 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 cups, Sodium 187 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES
Provided by Food Network Kitchen
Time 1h10m
Yield 4 cups
Number Of Ingredients 13
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.
PORCINI-AND-CHESTNUT SOUP
Chef Michael Tusk uses porcini in two forms in this velvety soup. He blends dried ones with chestnuts for a deep layer of earthy flavor, and adds sautéed ones at the end as a topping.
Categories make ahead winter soup chestnut soup soup mushroom soup porcini mushrooms
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- In a heatproof bowl, soak the dried porcini in the boiling water until softened, 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve lined with a moistened paper towel. Rinse the porcini to remove any remaining grit and finely chop.
- In a saucepan, melt the butter. Add the chopped porcini, button mushrooms, leeks, carrot, celery, and rosemary and cook over moderate heat, stirring occasionally, until the vegetables are browned, 15 minutes. Add the chestnuts and stock and scrape up any browned bits stuck to the bottom of the pot. Add 3 cups of the strained porcini soaking liquid and season with salt and pepper. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes. Add the cream and let cool slightly. Puree in a blender in batches and keep warm.
- In a skillet, heat the oil. Add the sliced porcini, season with salt and pepper, and cook over moderately high heat until lightly browned, 6 minutes. Ladle the soup into bowls and garnish with the sautéed porcini. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
CHESTNUT & PORCINI SOUP
This recipe comes from Hugh Acheson, of the restaurants Five & Ten and The National in Athens, Georgia. Acheson: "This soup marries three flavors I love: chestnuts, sherry and porcini. They just work brilliantly together. If you cannot find fresh porcini, use frozen; if you cannot find frozen use dried; if you cannot find dried, use shiitakes; if you can't find shiitakes you should consider lobbying for better shopping in your neighborhood. You should be able to find chestnuts at your local farmers market if you are located on the East Coast. If not, conventional grocery stores have cans of roasted and peeled chestnuts, just be sure that you do not get water chestnuts."
Provided by xtine
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place a heavy soup pot or rondeau over medium heat. Add the butter to the pot and when the butter begins to bubble and froth, add the onions and celery and sweat down for 10 minutes.
- Add the mushrooms and sauté for 10 minutes. Once the mushrooms are sautéed down a fair bit add the sherry and reduce for 5 minutes.
- Add potato and chestnuts to pan and cook for 10 more minutes. At this point you add the chicken stock, the bouquet and the bay leaf and cover. Cook until potato is tender, about 15 minutes.
- While still on heat add the cream. Remove bouquet and bay leaves using a slotted spoon or tongs. Remove soup from heat.
- Season the soup and then carefully puree it in a blender. Pass through a fine chinois for a smoother texture.
Nutrition Facts : Calories 259.1, Fat 16.3, SaturatedFat 9.3, Cholesterol 53.8, Sodium 291.5, Carbohydrate 16.4, Fiber 1.7, Sugar 5.4, Protein 7.8
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
PORCINI MUSHROOM SOUP
Porcinis have a deeper, woodsier taste than some other mushrooms. If you can't find them fresh, dried work just as well - just use half as many dried and soak them in water to rehydrate.
Provided by TerryWilson
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
- Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
- Return pot to the heat. Simmer soup until warmed through, about 10 minutes.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 34.5 g, Cholesterol 124.7 mg, Fat 36.1 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 22.2 g, Sodium 941.9 mg, Sugar 3.6 g
OLIVIER BAUSSAN'S CHESTNUT SOUP
Provided by Jonathan Reynolds
Categories soups and stews, appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Cut through one end of the shell of each chestnut. Place them on a sheet pan and roast until browned and the skins begin to pull back, 7 to 8 minutes. When cool, peel the nuts and discard the skins.
- Melt butter in a large soup pot. Add shallots and cook until soft. Add chestnuts, raise heat and cook, stirring, until chestnuts are golden. Stir in the porcini powder, vinegar and 4 cups of water. Add 2 cups of the cream and stir, scraping any residue from the bottom. Lower the heat and simmer for 20 minutes.
- Bring the remaining cream to a boil and add the cardamom pods. Remove from the heat, cover, and let sit for 10 minutes. Strain and season with salt and pepper.
- Purée soup in a blender and stir in the truffle oil. Reheat the soup. (It should be warm, not piping hot.) Season with salt and pepper if necessary. Whip the infused cream until very frothy. Ladle soup into 8 small mugs and top with the frothy cream and a pinch more porcini powder, if desired.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 14 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 23 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams
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- In a heatproof bowl, soak the dried porcini in the boiling water until softened, 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve lined with a moistened paper towel. Rinse the porcini to remove any remaining grit and finely chop.
- In a saucepan, melt the butter. Add the chopped porcini, button mushrooms, leeks, carrot, celery and rosemary and cook over moderate heat, stirring occasionally, until the vegetables are browned, 15 minutes. Add the chestnuts and stock and scrape up any browned bits stuck to the bottom of the pot. Add 3 cups of the strained porcini soaking liquid and season with salt and pepper. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, 30 minutes. Add the cream and let cool slightly. Puree in a blender in batches and keep warm.
- In a skillet, heat the oil. Add the sliced porcini, season with salt and pepper and cook over moderately high heat until lightly browned, 6 minutes. Ladle the soup into bowls and garnish with the sautéed porcini.
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