Pucks Silky Chestnut Soup Recipes
PUCK'S SILKY CHESTNUT SOUP
Steps:
- Saute carrot , onion and celery in butter until soft, 10 min, add chestnuts, saute 4 min. add port and thyme, reduce by half add chicken stock, bring to boil, cover parytially and simmer for 30 minutes add cream and puree with stick blender or processor season with salt and pepper
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
From portuguesecooking.com Traditional Portuguese chestnut soup is not pureed, but a light broth with rice and chestnuts. This recipe is pureed to make it a bit more elegant Prep time includes time to roast Chestnuts
Provided by Az B8990
Categories Portuguese
Time 2h10m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preparing the Chestnuts - Roasting Method: Preheat oven to 400 degree F. Using a sharp paring knife, make a shallow horizontal cut into the chestnut meat, all around the chestnut. Repeat with each one. After slicing each chestnut, place them on an oven proof pan and roast until tender, about 30- to 40 minutes. Work as quickly as possible, it's easiest when they are still warm. Use a dish towel to hold each chestnut as you peel them so you don't burn your fingers. Remove the shell and brown papery skin underneath. Set aside and repeat with the remaining chestnuts.
- Preparing the Chestnuts - Boiling Method: Place chestnuts in a pot, large enough to hold them, and cover them with water. Bring the water to a boil and reduce the heat to medium-low. Simmer for 20 minutes, or until tender. Peel as above. Remove them from the hot water only as you peel them, keeping the others warm. Set aside.
- In a 4 quart pan, heat the olive oil with the butter and paprika. Add the onion and sauté it until it turns golden. Add the garlic and cook just until the garlic is aromatic.
- Pour in the water or vegetable broth. Cover and bring to a boil over medium-high heat. Add the chestnuts and simmer for 10 minutes on medium-low. Remove six chestnuts from the pot and set aside. Season with salt and pepper.
- Add the bread to the pot and allow the bread to absorb the broth and become mushy. Using a stick blender, puree the soup.
- Pour the soup through a sieve, pressing it through. Return the soup to the pot and add the cilantro or parsley. Keep warm until serving. Just before serving, quickly stir in the cream.
- Garnish each bowl with a whole or crumbled chestnut.
- Variation: After straining the soup, return to the boil and add ¼ to 1/3 cup short -grain rice to the pot. Simmer 10 minutes, then continue as written.
Nutrition Facts : Calories 131.1, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 714.5, Carbohydrate 8, Fiber 0.6, Sugar 1.1, Protein 1.2
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SILKY CHESTNUT SOUP RECIPE - ALEX URENA | FOOD & WINE
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- In a large saucepan, heat the oil until shimmering. Add 4 of the chestnuts and sauté over moderately high heat until lightly browned, about 5 minutes. Transfer to a plate and let cool. Add the onion and leek to the pan, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook over moderately high heat, stirring frequently, until lightly browned, about 4 minutes. Add the honey and stir until melted. Stir in the remaining chestnuts and the stock, season with salt and pepper and simmer over moderate heat for 10 minutes.
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- Melt the butter in a medium sauce-pan. Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the chestnuts and cook for 4 minutes. Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Discard the thyme sprig.
- Add the cream to the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and bring to a simmer. Season with salt and pepper and serve.
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