CHESTNUT SOUP
A classic and easy to make Chestnut Soup recipe.
Categories Soup/Stew Milk/Cream Blender Thanksgiving Quick & Easy Fortified Wine Fall Chestnut Simmer Gourmet
Yield Makes 6 to 8 first-course servings (makes about 8 cups)
Number Of Ingredients 15
Steps:
- Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
- Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
- Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.
- Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.
CHESTNUT BISQUE WITH CHANTERELLES AND FRESH CHESTNUTS
Steps:
- SOUP: Over medium-low heat in a large heavy-bottomed saucepan, cook the bacon, stirring occasionally, until the bacon has slightly browned and has started to render its fat. Add the onion, celery and carrot and cook slowly, until soft and translucent. Add the parsnip, potato, chestnuts, thyme, port and red wine and simmer on low heat until it is almost reduced completely. Add the chicken stock and continue to cook until the chestnuts have completely softened, about 30 minutes. Finish with heavy cream, remove the thyme springs and puree in the blender. Strain the soup through a fine sieve and adjust the seasonings with salt and pepper.
- GARNISH: In a large saute pan or nonstick skillet, heat the butter on low. Add the chanterelles, chestnuts, white wine and carrots and cook on low heat until soft, about 7 minutes. Add the chives.
- To serve, place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves, and carefully pour the soup around the garnish mixture.
CHESTNUT BISQUE
Make and share this Chestnut Bisque recipe from Food.com.
Provided by Molly53
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan over medium heat.
- Add carrots, onion, and celery, and saute until soft, about 7 minutes.
- Add chestnuts and continue cooking 5 minutes, stirring occasionally.
- Add stock and bring to a boil.
- Reduce heat to simmer and add apple juice, parsley, nutmeg, salt and pepper.
- Simmer 15 minutes.
- Add tarragon and continue cooking 5 minutes.
- Puree the soup in a blender.
- Return to saucepan and reheat.
- Adjust seasonings as needed.
- Serve with a dollop of yogurt or sour cream, if desired.
Nutrition Facts : Calories 287.1, Fat 5.3, SaturatedFat 2.3, Cholesterol 7.6, Sodium 1302.3, Carbohydrate 56.5, Fiber 0.9, Sugar 4.3, Protein 3.4
CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN)
Adapted from a recipe by Chestnut Charlie's in Lawrence, KS. Very "creamy" and comforting.
Provided by Prose
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Roast chestnuts as follows: cut a shallow X through the skin, place in a covered pan, and bake in the oven at 375 until the nuts are tender, about 30 minutes. Let cool about 5 minutes or so, then peel while still warm.
- Clean and cube the squash. Boil in salted water about 10 minutes or until tender. Let cool about 5 minutes, then pull of the peels.
- Heat the oil in a deep, heavy pan. Add onion, carrot, and celery, then season with salt and pepper. Cook about 3 minutes. Add the chestnuts, cover with broth and simmer gently until vegetables and chestnuts are quite soft. Add more broth, if necessary.
- Blend the mixture with an immersion blender, or in batches in a regular blender or food processor, to make a puree. Return to the pot and gently reheat. Add the soy milk and parsley. Do not boil. Serve with good French bread and salad.
Nutrition Facts : Calories 179.1, Fat 9.4, SaturatedFat 1.3, Sodium 25.3, Carbohydrate 24.9, Fiber 4.5, Sugar 5.3, Protein 2.5
WARM CHESTNUT BISQUE
Provided by Geoffrey Zakarian
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place a Dutch oven over low heat. Add the butter and melt. Add the celery, onion and garlic and sweat until tender and translucent, 8 to 10 minutes.
- Add the stock, chestnuts, sherry, heavy cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
- In the meantime, whisk together the creme fraiche and pumpkin pie spice in a small bowl until combined. Set aside for garnish.
- Remove the thyme sprig and bay leaf from the soup. Carefully transfer the soup to a blender and puree on high speed until very smooth (raise the speed of the blender gradually and leave the lid ajar to allow the steam to escape). Sprinkle with salt and pepper to taste, thinning with more heavy cream as desired and a splash of the sherry. Serve warm, garnished with the spiced creme fraiche.
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- Preheat the oven to 400°F. To roast whole chestnuts, make an “X”-shape cut into each chestnut with a small serrated knife, making sure to slice deeply enough past the shell. Place the chestnuts on a baking tray and roast in the oven for 15-20 minutes. The “X” in the chestnuts should start to open and peel back slightly. Let cool for a bit, then peel off the shells and chop roughly.
- In a food processor or high-powered blender, add the chestnuts, chopped carrots, and the non-dairy milk. Blend until smooth and creamy. Set aside.
- In a large non-stick pot add the leek and garlic and cook on medium heat for 10 minutes, until fragrant and the leeks have softened. Add the carrot-chestnut blend, turmeric, paprika, thyme, and vegetable broth and cook for 25-30 minutes over medium heat, or until soup is creamy. Serve sprinkled with pepper and thyme.
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- Onion Tarte Tatin with Chestnuts and Cranberries. Eat your heart out, green bean casserole. Your guests will be infinitely more excited to see this caramelized beauty on the table.
- Butternut Squash and Turkey Lasagna with Chestnut Pasta. Proof that you should always have chestnut flour in your pantry. The béchamel is thickened with sweet rice flour to keep the lasagna gluten-free.
- Salted Coffee Butter Roasted Chestnuts. Peanuts could never. Douse them in the vanilla-spiked butter and serve them warm with cinnamon lattes or homemade eggnog.
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- Cheesy Apple Farro Cakes. Chopped chestnuts offer crunch to these wholesome-yet-snackable patties. Use Golden Delicious apples or another sweet, honey-like type, like Northern Spy, Gravenstein or Honeycrisp apples.
- Chestnut Gnocchi with Robiola Bosina Cheese Sauce. Robiola Bosina is a buttery, earthy type of cheese made from both cow and sheep milks. If you can’t find any near you, substitute Taleggio, Reblochon or Explorateur.
- Chestnut Stuffing. Whether you’re serving turkey, chicken or duck, this rustic side is a guaranteed home run. It’s loaded with artisanal bread, thick-cut bacon, baby bella mushrooms and quartered prunes.
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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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