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.
ROASTED CHESTNUT SOUP
I found the basis for this soup on another website but didn't have all the ingredients called for so I adapted it to suit my less gourmet pantry. I was pleasantly surprised when my non-gourmet pantry turned out this gourmet quality soup! This soup is perfect for an autumn or winter day. I use it as a 1st course for Thanksgiving dinner. It is a savory, slightly sweet soup that will give you a new appreciation for the American chestnut.
Provided by LIer4064
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Roast chestnuts in a 375 degree oven for 20 to 25 minutes. Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step.
- While chestnuts are roasting, heat oil in 4 quart pot over medium high heat. Add butter. Allow oil and butter to melt together. Add in onions, carrots, celery and saute for 8 to 10 minutes until they are softened. Add soy sauce and chestnuts. Cook for 2-3 minutes over medium high heat. Stir frequently. Add water. Bring to a simmer. Leave uncovered and continue simmering for 25 to 30 minutes or until the vegetables are soft. Add parsley and sage.
- Using an immersion or standard blender, puree soup. After pureeing the soup you can stir in the wine if you'd like. Serve!
Nutrition Facts : Calories 127.6, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 325.6, Carbohydrate 11.5, Fiber 2.8, Sugar 4.9, Protein 1.8
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
DARK ROASTED CHESTNUT SOUP
Steps:
- Sweat vegetables and chestnuts in whole butter until very aromatic and onions are tender. Wrap all remaining ingredients in cheesecloth, to easily separate them from the soup. In a separate pot, slowly reduce the heavy cream by almost half. Do not over boil.
- Add fortified stock liberally to cover vegetables (it will reduce). Add herbs wrapped in cheesecloth. Let simmer for 1 hour until chestnuts very tender and stock has been reduced slightly. (Make sure there's still enough stock to cover the mixture.)
- Remove cheeseclothed herbs and add reduced heavy cream. Puree mixture carefully. Adjust seasoning as necessary and strain.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "dark roasted chestnut soup food"
CREAMY ROASTED CHESTNUT SOUP - THE ORIGINAL DISH
From theoriginaldish.com
ROASTED CHESTNUT SOUP RECIPE - LOS ANGELES TIMES
From latimes.com
CREAMY CHESTNUT SOUP - THIS HEALTHY KITCHEN
From thishealthykitchen.com
ROASTED CHESTNUT SOUP WITH THYME CREAM RECIPE
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.
SILKY CHESTNUT SOUP RECIPE - WOLFGANG PUCK - FOOD & WINE
From foodandwine.com
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.
ROASTED CHESTNUT SOUP RECIPE - MAGGIE POND - FOOD
From foodandwine.com
- In a large soup pot, heat the olive oil until shimmering. Add the onions and garlic, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the stock, chestnuts, potatoes, thyme and cinnamon; season with salt and pepper. Cover and cook over moderate heat until the potatoes are very tender and broken up, about 15 minutes.
- In a blender, puree the soup. Return the soup to the pot and stir in the sherry and lemon juice. Ladle into shallow bowls and serve.
CHESTNUT SOUP RECIPE (SUPER CREAMY!) - FOOLPROOF LIVING
From foolproofliving.com
5/5 (1)Calories 287 per servingCategory Soup
IMITATION SHARK FIN SOUP (碗仔翅) | TESTED BY AMY + JACKY
From pressurecookrecipes.com
CHESTNUT SOUP - THE PERFECT SOUP TO WARM YOU UP ON …
From greedygourmet.com
20 BEST CHESTNUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CREAMY CHESTNUT SOUP | OLIVE & MANGO
From oliveandmango.com
CHESTNUT SOUP WITH FENNEL - SIMPLY RECIPES
From simplyrecipes.com
PARSNIP AND CHESTNUT SOUP RECIPE - BBC FOOD
From bbc.co.uk
CREAM OF CHESTNUT SOUP RECIPE | MYRECIPES
From myrecipes.com
CHESTNUT SOUP | BRITISH RECIPES | GOODTO
From goodto.com
CREAMY MUSHROOM CHESTNUT SOUP - SIMPLY RECIPES
From simplyrecipes.com
15+ CHESTNUT RECIPES, FROM STUFFING TO SOUFFLé
From allrecipes.com
CHESTNUT SOUP RECIPE - BACKYARD FORAGER
From backyardforager.com
BUTTERNUT SQUASH & CHESTNUT SOUP - JO'S KITCHEN LARDER
From joskitchenlarder.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