Silky Chestnut Soup Recipes

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CHESTNUT SOUP



Chestnut Soup image

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

8 cups chicken stock
1 ½ pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
½ cup heavy cream
¾ teaspoon white sugar
salt to taste
ground black pepper to taste

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

FAST, EASY, ELEGANT CHESTNUT SOUP



Fast, Easy, Elegant Chestnut Soup image

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

2 lbs chestnut meats (canned or frozen)
1 onion, chopped
2 leeks, sliced
6 -8 cloves garlic
2 cups cream or 2 cups creme fraiche
8 cups vegetable stock
salt, to taste
pepper, to taste

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

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