Chestnut And Celery Soup Food

CABBAGE WITH CELERY AND WATER CHESTNUTS

Steps:

• Saute the onion, bell pepper and celery in the oil until translucent but not brown.
• Add cabbage and water, cover and simmer for 25 to 30 minutes.
• Add water chestnut slices to cabbage.
• Season with salt and pepper.
• Cook 10 more minutes.

EASY CHESTNUT SOUP

Steps:

• In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside.
• Melt remaining 1/4 cup butter in a large pot, and stir in the carrot, parsnip, and celery root. Cook and stir until vegetables are tender, about 5 minutes. Add the stock, chestnuts, and wine. Bring to a boil, and reduce the heat to simmer.
• Simmer for 15 minutes; season with nutmeg, salt and pepper and fresh parsley. Puree the soup in a food processor or blender a little at a time, or use an immersion blender. Garnish each serving with sour cream, if desired, and a dash of cayenne pepper.

CHESTNUT AND CELERY SOUP

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.

CHESTNUT SOUP

Steps:

• Trim the top off the leek, slice it lengthwise and chop it roughly. Soak the leek briefly in water to remove sand and grit, then drain. Heat a heavy bottomed skillet over medium heat, and butter and sweat celery and leeks in the butter until very soft DO NOT BROWN. Add the roasted chestnuts and chicken stock and bring to a simmer. If you are using frozen chestnuts, simmer for approximately 20 minutes, or until the starch begins to develop and the soup begins to thicken. If fresh chestnuts are used, simmer for approximately 30 minutes or until the starch begins to develop and you can easily crush the nuts against the side of the pot with a spoon. Turn off heat and allow the soup to cool slightly, otherwise the stream from the hot soup may cause the blender to malfunction. Pour the soup into a blender (or use an immersion blender right in the pot) blend until there are no longer any large pieces of chestnut, celery and leeks and the soup is somewhat smooth. Very small pieces of chestnut should remain. Return soup to pot and bring to a simmer again, add the cream and the port. Reduce until slightly thickened. Season with salt and pepper to taste. If the soup becomes too thick, adjust the consistency by adding a bit of water. The soup should be stirred well before serving, if it is in a thermos, shake it very well before pouring into bowls.

CELERIAC AND CHESTNUT SOUP WITH CELERIAC CRISPS

Steps:

• Peel the celeriac and trim off any dirty bits near the root. Then begin by making the celeriac crisps. With a vegetable peeler (the type with a horizontal blade is best for this), cut large shavings, as thinly as possible, from the top to the bottom of one of the celeriac - you will need about 5 oz (150 g). Chop the remaining celeriac into approximately 11/4 inch (3 cm) chunks and set these aside for the soup. Heat the oil in the deep-fat fryer, wok or saucepan to 310F, 160C or until a small cube of bread turns golden in 45 seconds. This is the ideal temperature: any lower and the crisps will absorb the oil; any higher and they'll brown too much before they crisp. Fry the celeriac shavings in two batches, making sure the oil comes back up to temperature before you cook the second batch. Each batch will take around 6-8 minutes, turn the shavings halfway through the cooking time so they brown evenly. When the celeriac crisps are ready, they'll be golden brown and the oil will have stopped bubbling almost completely. Transfer the crisps to a plate lined with absorbent kitchen paper as they are done, season lightly with salt and set aside in a dry place. For the soup, sweat the onion in a large saucepan with the butter for 5 minutes until soft but not coloured. Then, add the chopped celeriac and the chestnuts, pour over 2 pints (1.2 litres) of water and bring to the boil. Simmer, uncovered, for 25-30 minutes or until the celeriac is soft to the point of breaking up, topping up the water if it evaporates to below the level of the celeriac. Then, add the cream and bring back to the boil. Remove from the heat and liquidise the soup, in batches, until totally smooth. If it is too thick, just add a little hot water. As there is no stock you need to be pretty generous with the seasoning, so season really well with salt, black pepper and freshly grated nutmeg. Set aside until needed. To serve, heat the soup and milk separately. Then froth the milk with a whisk or hand blender. Ladle the soup into warm bowls and spoon a little of the frothed milk over the top of each bowl, like a cappuccino. Sprinkle with chives (or celery leaves) and a little freshly grated nutmeg and serve with the celeriac crisps.

CHESTNUT AND APPLE SOUP

Steps:

• Place the chestnuts, celery and stock in a large saucepan, bring to the boil then cook over a medium heat for 20 minutes.
• Meanwhile, melt the butter in a frying pan, add the apple and cook, stirring, until softened. Season with salt and pepper.
• Remove the chestnuts and celery from the pan with a slotted spoon (reserving the cooking liquor) and transfer to a food processor or blender together with the cooked apple. Process until smooth.
• Return the purée to the reserved stock, mix well and heat through.
• To serve - remove the pan from the heat, add the cream, adjust the seasoning and mix well. Serve immediately.