French Smooth Chestnut Soup For Holidays 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.

FRENCH SMOOTH CHESTNUT SOUP FOR HOLIDAYS

Steps:

• On low heat, sweat the potato, celery, onion and garlic in butter in a heavy based pot for 5 minutes.
• Add the chestnuts, stock and simmer, covered, for 25 minutes until the nuts and vegetables are tender.
• Strain through a colander into a bowl and puree the solids in a food processor.
• Return the liquid to the solids while holding back about 1 cup in case the soup is too liquid for your taste.
• Strain back into the pot.
• Add the creme fraiche for extra tang and simmer the soup for 15 minutes to allow it to reduce slightly.
• Season to taste.
• Before serving, add the liquor to the hot soup.
• Garnish with choppsed parsley.
• The French would add a little shredded duck confit warmed in the alcohol into each bowl just right before serving.

FAST, EASY, ELEGANT CHESTNUT SOUP

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.