Warm Chestnut Bisque Food

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 RAVIOLI WITH BROWNED BUTTER AND THYME

Steps:

• Place the chestnuts and 1/2 cup water in a small heatproof bowl. Microwave until the water is hot and the chestnuts have softened, about 3 minutes. Drain the chestnuts (reserving the liquid) and place in the bowl of a food processor. Blend with 1 tablespoon of the reserved liquid until finely ground. Add the 1 1/2 cups of the Parmesan, the ricotta and a large pinch of salt and pepper. Blend until completely smooth. Taste for seasoning and adjust with additional salt and pepper if needed. Add 1 egg and blend until well combined. Transfer to a mixing bowl and reserve.
• Bring a large stockpot of salted water to a boil (it should taste like sea water).
• While the water is coming to a boil, form the raviolis. Whisk the remaining egg in a small bowl with 1/2 teaspoon water. Place 5 wonton skins on a lightly floured work surface. Brush the wonton skins with the egg wash. Place a leveled tablespoon of the chestnut filling in the center of each wonton skin. Place 5 more wonton skins directly on top. Use your fingers to gently press the skins together. Use a 2 1/2-inch round cookie or biscuit cutter lightly dipped in flour to cut around the filling. Transfer the filled raviolis to a baking sheet lined with parchment paper and cover with a slightly damp paper towel. Make 15 additional raviolis with the remaining wonton skins and filling.
• Once all of the raviolis are made, make the brown butter sauce. Place the butter, garlic and thyme in a large, straight-sided saute pan. Heat over medium heat until the butter starts to bubble and foam, about 5 minutes, stirring occasionally. Continue cooking until the foam subsides and brown specks start to appear, 1 to 2 minutes, stirring constantly. Turn off the heat and cover with a lid to keep warm while you cook the raviolis.
• In batches, add the raviolis one at a time to the boiling water, stirring after every addition. Cook until the raviolis float to the top, about 2 minutes. Use a slotted spoon to remove from the water and add to the browned butter; it is okay if some pasta water gets in the sauce. Toss the raviolis in the sauce. Continue with the remaining raviolis.
• To serve, remove the thyme sprigs and garlic from the sauce, reserving the thyme. Divide the raviolis and sauce among 4 plates. Sprinkle with the remaining cheese and crispy thyme leaves. If desired, lightly drizzle with balsamic vinegar. Use a peeler to thinly shave whole chestnuts over the entire dish.

CHESTNUT BISQUE

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.

CHESTNUT AND BUTTERNUT SQUASH BISQUE (VEGAN)

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.

CHESTNUT AND WILD RICE BISQUE

Steps:

• Preheat the oven to 350 degrees. Use a paring knife to score an X on each chestnut, place on a cookie tray and roast for 10 to 15 minutes, until the chestnuts can be easily peeled. Remove the chestnuts from the oven, let cool and peel. Chop roughly and set aside.
• In a soup pot over medium heat, cook the bacon and the butter until the bacon is crisp, about 5 minutes. Reduce the heat to very low, add the red onion, carrot and shallots, stir, partially cover the pan and allow the vegetables to cook very slowly, without browning, for 5 minutes. Add the chestnuts, stir well and cook an additional minute. Increase the heat to medium and add the brandy, scraping the pan well, and then add the white wine and vegetable or chicken broth and simmer for 20 minutes.
• Use a food processor or blender to puree the chestnut mixture and then return to low heat. Add the heavy cream and the wild rice. Season to taste with salt and freshly ground black pepper and serve.