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
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 SOUP
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat butter in a medium saucepan. Add the onion, celery and carrot and saute a few minutes to begin the cooking process. Sprinkle on the flour and cook a minute or until slightly browned. Add the broth, cover and simmer 15 minutes or until tender. Add chestnuts or puree and simmer for 5 to 10 minutes longer.
- Puree in a blender or food processor and return to a saucepan to reheat. If too thin, simmer over low heat, stirring continuously until thickened or if too thick, add more liquid. Season to taste with salt and pepper, add a dash of Madeira and ladle out. Garnish with sour cream and chives if you wish.
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 SOUP WITH BACON AND CHIVES
Steps:
- In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
- Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
- Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.
CREAMY CHESTNUT SOUP
This creamy chestnut soup, or "Soupe Aux Marrons" is a wholesome soup and a French favorite all throughout Winter. Fresh chestnuts are simmered in an aromatic broth and then pureed until smooth, creating a luxuriously thick, creamy texture with the full-on sweet buttery taste of fresh chestnuts. This is a delicious starter to cozy up to and impress with over the Holiday season. Fresh chestnuts are the stars of this soup. Indeed, this soup recipe takes a simplistic approach and is all about allowing the taste of fresh, seasonal chestnuts...
Provided by Audrey
Categories Fall
Time 40m
Yield 4
Number Of Ingredients 1
Steps:
- Step 1 (to unpeel fresh chestnuts, see section above for detailed instructions*) - Score your chestnuts with an "X", deep enough to cut through the outer skin and transfer the chestnuts to a pot of cold water. Bring the water to a boil and simmer for 10 minutes. Remove the chestnuts from the water, wrap them in a kitchen towel and let cool until cool enough to handle and peel the chestnuts.
- Step 2 - Fill a large pot over medium heat with the chicken stock and chestnuts. Add the bay leaf, bring to a boil, lower the heat to medium-low and simmer for 25-30 minutes with a lid on (or only 15-20 minutes if using already cooked chestnuts), until the chestnuts are fork-tender.
- Reserve about 4-6 chestnuts aside and chop them roughly (for garnish later). Discard the bay leaf.
- Step 3 - Using an immersion blender, mix the chestnuts until smooth. - or, working in batches, purée soup in a blender until smooth and return soup to saucepan. Stir in the heavy cream, salt, pepper and nutmeg. Cook soup for 3-5 extra minutes until slightly thick. If the soup is too thin for your liking, continue to cook it. If the soup is too creamy-thick for your liking, stir in more water or heavy cream, one tablespoon at a time.
- For serving, ladle soup into individual bowls. Top each bowl with 1 tablespoon of crème fraiche, chopped chive and the reserved chopped chestnuts. Enjoy immediately.
Nutrition Facts : Calories 200, Fat 20 grams
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
EASY CHESTNUT SOUP
Delightful soup made with chestnuts toasted in butter, chicken or vegetable stock, vegetables, and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of sour cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance.
Provided by Laurie Tarasiewicz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 56 g, Cholesterol 34.4 mg, Fat 15.2 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 796.6 mg, Sugar 13.2 g
CHESTNUT SOUP
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
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.
CHESTNUT SOUP
This is a rich, spicy soup taken from "Pike Place Market Cookbook" which took it from "The Chestnut Cookbook" whose author is Annie Bhagwandin. Annie and her husband, Omroa, can be found selling their wares at "Northwest Chestnuts" at Pike Place Market. A portion of their profits goes toward the promotion of environmentally sound agriculture and ALL proceeds from "The Chestnut Cookbook" go toward the promotion of tree crops.
Provided by GinnyP
Categories Fruit
Time 1h10m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix purée and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
- Add nutmeg, cayenne, and cream, and stir well.
- Do not let soup boil once the cream has been added, or it might curdle.
- Serve in mugs, garnished with paprika and parsley.
- TO MAKE PURÉE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°F.
- Peel chestnuts and purée, adding a bit of the stock if necessary.
Nutrition Facts : Calories 195.7, Fat 16.7, SaturatedFat 9.7, Cholesterol 59.1, Sodium 243.9, Carbohydrate 6.9, Fiber 0.1, Sugar 2.6, Protein 4.9
More about "chestnut soup food"
CHESTNUT SOUP - THE PERFECT SOUP TO WARM YOU UP ON …
From greedygourmet.com
4.7/5 (14)Category SoupCuisine EnglishCalories 354 per serving
- Turn up the heat until a slow simmer is reached. Continue for around 10 minutes or until the carrots are cooked.
- Pour the contents into a KitchenAid blender, or an alternative, and blend until the soup is perfectly smooth.
CHESTNUT SOUP - COOK FOR YOUR LIFE
From cookforyourlife.org
4.2/5 (5)Estimated Reading Time 2 minsCategory SoupsCalories 1414 per serving
- Heat the olive oil in a stockpot over medium heat. Add the onion, fennel, garlic, and celery. Sprinkle with salt and pepper. Cook until the onions begin to turn translucent, then cover and let sweat for 15 minutes.
- Meanwhile, make a bouquet garni by putting the thyme, bay leaf, cloves and sage leaves into a square of cheese cloth and tying it closed from the corners.
- Add the chestnuts to the onion mixture and cook, stirring occasionally, for 5 minutes. Add the bouquet garni and broth. Bring to boil, then simmer for 20 minutes.
- Add the vinegar and cook for 3 minutes. Remove the herbs, puree the soup, and heat through. Stir in the yogurt. Taste for seasoning.
FRENCH CHESTNUT SOUP RECIPE - COOK.ME RECIPES
From cook.me
Cuisine FrenchTotal Time 40 minsServings 4Calories 409 per serving
FRENCH CHESTNUT SOUP - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
Cuisine FrenchTotal Time 31 minsCategory Soups
ROASTED CHESTNUT SOUP WITH THYME CREAM RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Calories 172 per servingServings 10
- Place chestnuts on a jelly-roll pan. Bake at 400° for 15 minutes. Place chestnuts in a large bowl; cool to room temperature.
- Combine onion, carrot, and oil on pan; toss to coat vegetables. Bake at 400° for 1 hour or until tender, stirring occasionally. Add to chestnuts; stir in broth. Pour half of broth mixture into a blender; blend until smooth. Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes.
- Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form (do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream. Sprinkle with thyme. Serve immediately.
10 IMPRESSIVE CHESTNUTS NUTRITION FACTS AND HEALTH BENEFITS
From nutrition-and-you.com
- Chestnuts, unlike other nuts and seeds, are relatively low in calories and fats. Nonetheless, they are rich sources of minerals, vitamins, and phytonutrients that immensely benefit health.
- Another unique feature of chestnuts is that they primarily compose of starch (carbohydrates) in contrast to other kinds of tree seeds and nuts which are rather high in calorie, protein, and fat.
- They are an excellent source of dietary fiber; provide 8.1 g (about 21% of RDI) per 100 g. Fiber diet helps lower blood cholesterol levels by limiting excess cholesterol absorption in the intestines.
- Chestnuts stand out from other edible nuts for their distinctive nutrition profile. They are exceptionally rich in vitamin-C. 100 g nuts provide 43 mg of vitamin-C (72 % of DRI).
- Again, chestnuts are rich in folates akin to green leafy vegetables, which is quite a rare but unique feature for nuts and seeds. 100 g nuts provide 62 µg of folates (or 15.5%).
- Like true nuts, they too are a rich source of mono-unsaturated fatty acids like oleic acid (18:1) and palmitoleic acids (16:1). Studies suggest that monounsaturated fats (MUFs) in the diet help lower total as well as LDL (bad cholesterol) and increase HDL (good cholesterol) levels within the blood.
- The nuts are an excellent source of minerals such as iron, calcium, magnesium, manganese, phosphorus, and zinc, besides providing a very good amount of potassium (518 mg / 100 g).
- Further, they are also rich in many important B-complex groups of vitamins. 100 g of nuts provide 11% of niacin, 29% of pyridoxine (vitamin B-6), 100% of thiamin, and 12% of riboflavin.
- Chestnuts, just like hazelnuts and almonds, etc., are gluten free food items. Moreover, for the same reason, they are one of the popular ingredients in the preparation of gluten-free food formulas intended for use in gluten-sensitive, wheat allergy, and celiac disease patients.
CREAMY CHESTNUT SOUP | OLIVE & MANGO
From oliveandmango.com
Servings 8Category Soups
CREAMY ITALIAN CHESTNUT SOUP WITH PARMESAN CREMA - EATS BY ...
From eatsbythebeach.com
5/5 (1)Category Starters-SoupsCuisine ItalianTotal Time 1 hr 25 mins
CHESTNUTS RECIPE & NUTRITION - PRECISION NUTRITION'S ...
From precisionnutrition.com
Servings 6Estimated Reading Time 6 mins
SIX O’CLOCK SOLUTION: CURRIED BUTTERNUT AND CHESTNUT SOUP ...
From montrealgazette.com
Author Julian ArmstrongEstimated Reading Time 3 mins
SQUASH, SAGE AND CHESTNUT SOUP - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Autumn, SoupCalories 190 per serving
CHESTNUT CHICKEN SOUP | MISS CHINESE FOOD
From misschinesefood.com
Reviews 2Category Soup PorridgeServings 2
THE DELICIOUS FRENCH CHESTNUT SOUP RECIPE
From leoncechenal.com
Cuisine FrenchCategory Main CourseServings 4Total Time 30 mins
CHESTNUT SOUP CHINESE STYLE: THE QUICK ... - MISS CHINESE FOOD
From misschinesefood.com
Category HomelyCalories 288 per serving
SILKY CHESTNUT SOUP RECIPE - WOLFGANG PUCK | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 6
CHESTNUT BENEFITS, NUTRITION, RECIPES, HOW TO ROAST AND ...
From draxe.com
Estimated Reading Time 9 mins
CHESTNUT SOUP - EAT BOUTIQUE - FOOD GIFT LOVE
From eatboutique.com
Reviews 4Estimated Reading Time 3 mins
RACHEL RODDY'S RECIPE FOR CHESTNUT, MUSHROOM AND POTATO SOUP
From theguardian.com
Author Rachel RoddyEstimated Reading Time 4 mins
PORCINI-AND-CHESTNUT SOUP RECIPE - MICHAEL TUSK | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 10
CHESTNUT SOUP | DINNER RECIPES | GOODTOKNOW
From goodto.com
3.6/5 (416)Total Time 1 hrCategory Dinner,Lunch,StarterCalories 537 per serving
CHESTNUT SOUP WITH ROASTED PARTRIDGE RECIPE - BBC FOOD
From bbc.co.uk
Servings 2Category Main Course
CREAMY CHESTNUT SOUP WITH HONEY ROASTED PARSNIPS - FOOD ...
From foodandflair.com
5/5 (1)Category SoupsServings 6Total Time 40 mins
CHESTNUT RECIPES - BBC FOOD
From bbc.co.uk
CHINESE CHICKEN SOUP WITH CHESTNUT - A DAILY FOOD
From adailyfood.com
FOOD PANTRIES & SOUP KITCHENS NEAR WARRENTON, VA - OBLITO.COM
From oblito.com
ABOUT CHESTNUT SOUP | IFOOD.TV
From ifood.tv
CREAMY CHESTNUT SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CHESTNUT RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
RECIPE - CABBAGE AND CHESTNUT SOUP
From lcbo.com
CHESTNUT FORKS - POSTS | FACEBOOK
From facebook.com
KFC MENU
CHESTNUT SOUP - FRENCH WOMEN DON'T GET FAT
From frenchwomendontgetfat.com
CHESTNUT SOUP JAMIE OLIVER RECIPES
From tfrecipes.com
CHESTNUT SOUP - GLUTEN FREE RECIPES
From fooddiez.com
CHESTNUT SOUP - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
CHESTNUT SOUP - BCLIVING
From bcliving.ca
NEW CREAMY CHESTNUT MUSHROOM SOUP 2022
From clutsterkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love