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 SOUP WITH ARMAGNAC PRUNES AND CAPPUCCINO FOAM
Provided by Suzanne Hamlin
Categories soups and stews, appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- To make the Armagnac prunes, start early in the day or the night before. In a saucepan, mix 1/2 cup of water and the 1/2 cup of Armagnac or Cognac. Add prunes, and bring to a simmer. Remove from heat, cover and let steep 6 hours or overnight. Prunes can be kept in an airtight jar at room temperature until ready for use.
- To make the mushroom juice, wash the mushrooms, put them in a saucepan, cover with water and simmer for one hour. Strain, and then discard mushrooms. There should be a cup or more of mushroom juice. Refrigerate if not using immediately.
- To make the porcini powder, place dried mushrooms in a blender or coffee grinder, and pulverize. Store in an airtight container until ready for use.
- To make the soup, preheat oven to 375 degrees. With a sharp paring knife, score each chestnut by making an "X" on the round side. Place chestnuts in a single layer on a baking tray, and roast on middle level of the oven for 10 to 12 minutes, until the shell skin curls. Remove from oven, and let rest until cool enough to handle. Peel off and discard the shells, and reserve the chestnuts.
- In a large, heavy saucepan, melt butter over low heat. Add diced celery root, and cook gently for 5 minutes without browning. Add peeled chestnuts, seasoning with salt and pepper. Stir in the sugar, raise the heat and cook a few minutes, until mixture caramelizes. Add the 1/4 cup of Armagnac or Cognac, and cook a minute. Add the mushroom juice and the chicken stock, lower heat and cook slowly for 15 minutes. Add heavy cream, and cook 5 minutes longer.
- Remove mixture from the heat, and let cool about 5 minutes. Transfer to a food processor or blender, making sure the lid is on tightly. Working in two batches if necessary, puree the soup. Adjust salt and pepper to taste. Strain through a fine sieve. (The soup can be made up to this point a day in advance. Cover, and refrigerate.)
- Return soup to a saucepan, and reheat. Put one drained prune in each of 8 soup bowls or cups. Put skim milk in a tall, slender container, and add 1/4 teaspoon of the porcini powder and the nutmeg. Using the nozzle on an espresso machine or a separate foaming device, foam the hot milk.
- Pour equal amounts of the soup into the soup bowls, top with a scoop of the milk foam, a shaving of optional black truffle, and a parsley leaf. Serve immediately.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 864 milligrams, Sugar 12 grams, TransFat 0 grams
CREAMY CHESTNUT SOUP
This creamy chestnut soup, or "Soupe Aux Marrons" is a wholesome soup and a French favorite all throughout Winter. Fresh chestnuts are simmered in an aromatic broth and then pureed until smooth, creating a luxuriously thick, creamy texture with the full-on sweet buttery taste of fresh chestnuts. This is a delicious starter to cozy up to and impress with over the Holiday season. Fresh chestnuts are the stars of this soup. Indeed, this soup recipe takes a simplistic approach and is all about allowing the taste of fresh, seasonal chestnuts...
Provided by Audrey
Categories Fall
Time 40m
Yield 4
Number Of Ingredients 1
Steps:
- Step 1 (to unpeel fresh chestnuts, see section above for detailed instructions*) - Score your chestnuts with an "X", deep enough to cut through the outer skin and transfer the chestnuts to a pot of cold water. Bring the water to a boil and simmer for 10 minutes. Remove the chestnuts from the water, wrap them in a kitchen towel and let cool until cool enough to handle and peel the chestnuts.
- Step 2 - Fill a large pot over medium heat with the chicken stock and chestnuts. Add the bay leaf, bring to a boil, lower the heat to medium-low and simmer for 25-30 minutes with a lid on (or only 15-20 minutes if using already cooked chestnuts), until the chestnuts are fork-tender.
- Reserve about 4-6 chestnuts aside and chop them roughly (for garnish later). Discard the bay leaf.
- Step 3 - Using an immersion blender, mix the chestnuts until smooth. - or, working in batches, purée soup in a blender until smooth and return soup to saucepan. Stir in the heavy cream, salt, pepper and nutmeg. Cook soup for 3-5 extra minutes until slightly thick. If the soup is too thin for your liking, continue to cook it. If the soup is too creamy-thick for your liking, stir in more water or heavy cream, one tablespoon at a time.
- For serving, ladle soup into individual bowls. Top each bowl with 1 tablespoon of crème fraiche, chopped chive and the reserved chopped chestnuts. Enjoy immediately.
Nutrition Facts : Calories 200, Fat 20 grams
CHESTNUT-TRUFFLE CAPPUCCINO
Steps:
- In a heated saucepan, add butter and saute shallots and garlic until lightly brown, about 3 minutes. Add chestnuts and truffles and season. Add chicken stock and bring to a simmer. Reduce by 1/3 and add cream and truffle oil. Bring back to a simmer and check for seasoning. Transfer to a blender and puree smooth.
- Pour the pureed mixture into 4 coffee cups, 2/3 full. Steam like a cappuccino. Garnish on top with minced truffle and serve immediately.
CHESTNUT, PRUNE & PANCETTA STUFFING
From Gourmet, November 2006 - stashed here for Christmas, not going to be cold enough here at Thanksgiving to do this justice! Thinking nice armagnac appertif & a prune & armagnac mousse to finish would be lovely accompaniments to a roasted turkey, trio of roasted ducks or even a roast goose stuffed with this if gets cold enough! If pancetta is too expensive I may likely substitute some NC/VA country cured ham for the pancetta. Update to follow...
Provided by Busters friend
Categories Winter
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F
- Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.
- Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes.
- Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes.
- Stir in sage, salt, and pepper and cook 1 minute.
- Add pancetta mixture along with chestnuts and prunes to bowl containing bread.
- Whisk together stock and eggs, then stir into bread mixture until combined well.
- Transfer to 4 quart wide baking dish (stuffing will mound above dish).
- Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.
- Cooks' notes:.
- • Stuffing, without stock-and-egg mixture, can be assembled (but not baked) 1 day ahead and chilled, covered. Stir in stock mixture, then proceed with recipe.
- • Stuffing can be baked 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes.
Nutrition Facts : Calories 481.8, Fat 12.5, SaturatedFat 6, Cholesterol 90.8, Sodium 683.9, Carbohydrate 84.1, Fiber 7.9, Sugar 19.8, Protein 10.3
CHESTNUTS AND PRUNES
Submitted for Zaar World Tour 2005. I LOVE chestnuts. On the streets of New York City during the winter vendors roast them on the street and you can buy warm and fragrant little bags of them to keep your hands warm and tummy full while window shopping. Fond memories of Christmas in New York, but this particular recipe is a Christmas in Austria recipe (from a cookbook of countries along the Danube). You can serve them with crown roast of pork (I wouldn't, but then I'm a vegetarian). Have not tried this recipe yet.
Provided by Kumquat the Cats fr
Categories Plums
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large skillet.
- Add chestnuts, salt and pepper to taste and ground fennel seeds.
- Simmer for a few minutes until heated thoroughly and set skillet aside.
- Place prunes in a saucepan and add port, salt, pepper and cinnamon.
- Cook over low heat until tender, 8-10 minutes.
- Add prunes to chestnuts, mix together gently and simmer 3 minutes, to warm chestnuts.
Nutrition Facts : Calories 373.4, Fat 5, SaturatedFat 2.6, Cholesterol 10.2, Sodium 130.3, Carbohydrate 73.2, Fiber 4.1, Sugar 24.7, Protein 2.5
CHESTNUT SOUP WITH BACON AND CHIVES
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.
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