Elegant Chestnut Soup Recipes

ELEGANT CHESTNUT SOUP

Elegant Chestnut Soup image

Number Of Ingredients 9

Ingredients

3 cups water chestnuts roasted & peeled
1 tablespoon oil
1/2 cup onion finely chopped
1/4 cup celery chopped
2 1/4 cups water
3/4 cup apple juice
1 teaspoon tamari
1 vegetable bouillon cube, broth
1 dash nutmeg, optional

Steps:

TO ROAST CHESTNUTS: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20-25 minutes at 350F until browned and the cuts peel back naturally from the heat. Test one chestnut to be sure its "meat" is tender. When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. This is okay, though some nutrients and flavour will be lost. Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat. Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients*. Simmer everything on low to medium heat (do NOT boil!) for about 15-20 minutes or until hot throughout and the flavours mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as a garnish. Keeps 4-6 days refrigerated. Note: *Two vegetable bouillon cubes may be used instead of the tamari or miso. Also, 1/2 cup applesauce and 2 1/2 cups water can be used instead of the juice and 2 1/4 cups water (blend together in blender before adding to pot.)

Nutrition Facts : Nutritional Facts Serves

FAST, EASY, ELEGANT CHESTNUT SOUP

Fast, Easy, Elegant Chestnut Soup image

This is from an idea in a French women's magazine. I want to make chestnut soup for my French inlaws for Christmas dinner instead of those nasty, hard chestnuts they are always serving. I have been auditioning soups. This is the winner. Would be great garnished with some very crispy bacon or pancetta.

Provided by Kasha

Categories Vegetable

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs chestnut meats (canned or frozen)
1 onion, chopped
2 leeks, sliced
6 -8 cloves garlic
2 cups cream or 2 cups creme fraiche
8 cups vegetable stock
salt, to taste
pepper, to taste

Steps:

This is really easy.
Put everything except the cream, salt and pepper in a soup pot.
Bring to boil, turn dow, and cook gently for 30 minutes.
Mush up the chestnuts a bit with a fork.
Decide if you want the soup a bit chunky, or really smooth.
I prefer the smooth version.
For both, use immersion blender to the point where you like the look of the soup for a chunky version.
For the really smooth version, blend in blender after using the immersion blender until it reaches the consistency you like.
Taste, check for seasoning, add salt and pepper, stir in cream.
If it is too thick, add a bit of stock or water.
I liked it best a bit thick.

Nutrition Facts : Calories 131.4, Fat 12.4, SaturatedFat 7.7, Cholesterol 44.2, Sodium 17, Carbohydrate 4.7, Fiber 0.4, Sugar 1, Protein 1.3

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