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 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.
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
LOBSTER AND CHESTNUT SOUP
This recipe came from Epicurious.com which lists it as coming from Bon Appetit. It is amazing, but very rich. It is also expensive to make, but well worth it. A little goes a long way, this serves 6.
Provided by ksenko
Categories Lobster
Time 1h15m
Yield 6 serving(s)
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 and transfer lobster to large bowl; cool.
- Working over same bowl to catch juices, twist off claws, cut off tail and 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.
Nutrition Facts : Calories 246.7, Fat 8, SaturatedFat 4, Cholesterol 145.5, Sodium 569.6, Carbohydrate 9.3, Sugar 7.8, Protein 30.9
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
BUTTERNUT SQUASH AND CHESTNUT SOUP
Provided by Joanna Pruess
Categories soups and stews
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium-size, heavy casserole dish, heat the oil over medium heat. Stir in the celery and the onion and saute until the vegetables are translucent and soft, about 8 to 10 minutes. Add the chestnuts, squash, ginger root, thyme and mace and stir.
- Scrape the mixture into the bowl of a food processor fitted with a steel chopping blade and process until completely smooth. Return the puree to the pan and stir in the chicken stock and the bourbon. Season with salt and pepper. Bring the soup just to a boil over high heat. Reduce the heat and simmer for 7 minutes.
- Meanwhile, in a small bowl combine the crystallized ginger with the sour cream. Ladle the soup into individual bowls. Just before serving, spoon on a generous dollop of the ginger-sour cream mixture.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 791 milligrams, Sugar 9 grams, TransFat 0 grams
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
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
CHESTNUT AND CELERY SOUP
Categories Soup/Stew Blender Dinner Lunch Celery Fall Chestnut Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes about 9 cups, serving 6 to 8
Number Of Ingredients 11
Steps:
- In a kettle cook the onion, the garlic, the bay leaf, and the thyme in the butter over moderately low heat, stirring, until the onion is softened, add the celery and the carrots, and cook the mixture over moderate heat, stirring, for 5 minutes. Add the chestnuts, the potato, peeled and cut into 1-inch pieces, the broth, 2 1/2 cups water, and salt and pepper to taste, simmer the mixture, covered, for 20 to 25 minutes, or until the chestnuts and the potato are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is smooth and return it to the kettle. The soup may be prepared 1 day in advance, cooled uncovered, and kept covered and chilled. Heat the soup, stirring, until it is hot and serve it with the sour cream.
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