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.
CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES
Provided by Food Network Kitchen
Time 1h10m
Yield 4 cups
Number Of Ingredients 13
Steps:
- Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
- In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.
- Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
- Ladle soup into bowls. Top with vegetables, and garnish with leeks.
TRUFFLED CREAM OF CHESTNUT SOUP
An autumn/winter companion with a warming quality. This is a basic version, feel free to experiment with different herbs or adding white wine to this nice soup.
Provided by Eismeer
Categories Nuts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a skillet and add minced shallots.
- Add chestnuts and let roast for a bit.
- Add vegetable broth and let cook until chestnuts are soft and heated through.
- Add cream, lemon juice and salt and pepper to taste.
- Puree soup and strain through a sieve (if preferred).
- Transfer to 4 soup bowls and decorate/add flavour with the freshly grated alba truffle.
Nutrition Facts : Calories 349.9, Fat 21.6, SaturatedFat 13.1, Cholesterol 73.3, Sodium 32.8, Carbohydrate 37, Sugar 0.2, Protein 2.9
CREMINI & BUTTERNUT SQUASH SOUP
When the weather turns chilly, wholesome soup hits the spot. This one tastes like autumn, with vitamin-rich squash and the earthy flavor of mushrooms. Adding cream makes it velvety smooth.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h55m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 55-65 minutes or until tender. , Cool slightly; carefully scoop out flesh. Place in a food processor with 1 cup broth; cover and process until smooth., In a large Dutch oven over medium heat, cook onion in oil until tender. Add mushrooms; cook 3-4 minutes longer or until tender. Add the garlic, thyme and sage; cook 1 minute longer. Stir in the nutmeg, squash puree and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in cream; heat through (do not boil). Ladle soup into bowls; sprinkle with cheese.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 403mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
CREAM OF CHESTNUT SCHILCHER SOUP - MARONI SCHILCHERRAHMSUPPE
This is a typically southern Styrian soup, that is usually served in autuum/winter. It is very rich, warming and comes with different, wonderfully spicy aromas. Schilcher is a special Styrian rosé wine, rather dry, you can substitute Schilcher with any dry or medium dry rosé wine. I usually buy ready cooked chestnuts (available here). If you can't get hold of these, roast about 750g chestnuts in the oven, peel and chop.
Provided by Eismeer
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a pot and add chopped shallots.
- Let them fry on medium heat until translucent.
- Add chopped chestnuts.
- Add Schilcher (wine) and vegetable broth.
- Stir.
- Add cinnamon and ground cloves.
- Let soup cook until thickened (about 20min).
- Salt and Pepper to taste.
- Puree.
- Serve with a dollop of crème fraiche on top.
Nutrition Facts : Calories 300.3, Fat 11.1, SaturatedFat 6.4, Cholesterol 35.4, Sodium 14.7, Carbohydrate 47.7, Protein 2.7
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SILKY CHESTNUT SOUP RECIPE - WOLFGANG PUCK
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5/5 Total Time 1 hrAuthor Wolfgang Puck
- 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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