French Smooth Chestnut Soup For Holidays Recipes

CREAMY CHESTNUT SOUP

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.

FRENCH SMOOTH CHESTNUT SOUP FOR HOLIDAYS

Steps:

• On low heat, sweat the potato, celery, onion and garlic in butter in a heavy based pot for 5 minutes.
• Add the chestnuts, stock and simmer, covered, for 25 minutes until the nuts and vegetables are tender.
• Strain through a colander into a bowl and puree the solids in a food processor.
• Return the liquid to the solids while holding back about 1 cup in case the soup is too liquid for your taste.
• Strain back into the pot.
• Add the creme fraiche for extra tang and simmer the soup for 15 minutes to allow it to reduce slightly.
• Season to taste.
• Before serving, add the liquor to the hot soup.
• Garnish with choppsed parsley.
• The French would add a little shredded duck confit warmed in the alcohol into each bowl just right before serving.

FAST, EASY, ELEGANT CHESTNUT SOUP

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.

ROASTED CHESTNUT SOUP

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!