WARM CHESTNUT BISQUE
Provided by Geoffrey Zakarian
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place a Dutch oven over low heat. Add the butter and melt. Add the celery, onion and garlic and sweat until tender and translucent, 8 to 10 minutes.
- Add the stock, chestnuts, sherry, heavy cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
- In the meantime, whisk together the creme fraiche and pumpkin pie spice in a small bowl until combined. Set aside for garnish.
- Remove the thyme sprig and bay leaf from the soup. Carefully transfer the soup to a blender and puree on high speed until very smooth (raise the speed of the blender gradually and leave the lid ajar to allow the steam to escape). Sprinkle with salt and pepper to taste, thinning with more heavy cream as desired and a splash of the sherry. Serve warm, garnished with the spiced creme fraiche.
ROASTED CHESTNUT BISQUE
This soup recipe from Francis Anthony, the Love Chef, would make an excellent start to your Thanksgiving feasting. Or after the major celebration is over, you could serve a cup of this soup along with leftover turkey sandwiches.
Provided by Olha7397
Categories < 30 Mins
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut off the roots and tough green tops of the leeks. Peel away the coarse outer layers of each leek, split down to the root end, and wash the inner leaves thoroughly to remove any grit. Chop the leeks into 1/2 inch pieces.
- In a large saucepan, heat the butter over medium high heat. Add the leeks and cook for 6 to 8 minutes, or until they are softened but not browned. Add the stock, chestnuts, and carrot and simmer for about 18 minutes, or until the chestnuts and carrot are tender.
- In the container of a blender or a food processor fitted with metal chopping blade, process the soup until smooth. Return the mixture to the pan and stir in the cream, Marsala, pepper, and nutmeg. Bring to a simmer over low heat. Serve in warmed soup bowls topped with a dollop of sour cream.
- *To roast chestnuts in the oven, preheat the oven to 400°F With a sharp knife, make an X-shaped cut on the flat side of each shell or prick each shell with the tines of a fork. Place on a baking sheet and bake for 10-15 minutes. When the chestnuts are just cool enough to handle, shell them and remove the inner brown skins. (Using a dish towel helps.).
- If you really want to get into the spirit of the season and "roast them on an open fire," position the chestnuts at the edge of the fire near the glowing coals. Let them roast for about 10 minutes, turning frequently, until you hear them "pop." Remove them from the coals let cool slightly, then remove the shells. (The dish towel is really valuable here as there is often ash on the chestnuts.).
Nutrition Facts : Calories 622.8, Fat 22.3, SaturatedFat 13.2, Cholesterol 57.6, Sodium 75, Carbohydrate 74.5, Fiber 2.5, Sugar 6.3, Protein 6
ROAST CHESTNUTS
Make a batch of roast chestnuts for a festive Christmas treat to share with guests. Try our easy method and make the most of these seasonal bites
Provided by Lulu Grimes
Time 40m
Yield Makes 16
Number Of Ingredients 1
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Hold the chestnut carefully and, using a sharp knife, cut a long slit or a cross in the top. Make sure you cut through the shell but not the nut inside. The shell is tough and flexible like a skin rather than rock hard like other nut shells, so a small kitchen knife works well.
- Tip the nuts onto a baking sheet or into a roasting tin and arrange them cut-side up. Roast for 30 mins. The cuts should open up and the shell will start to peel back.
- Leave the nuts in the tin to cool down to warm - they will be very hot inside. Put a board on top of the tin while they cool to trap the steam and make them easier to peel. Serve as they are for people to peel, or peel them yourself to use in a recipe.
- If you peel them, you may want to remove the inner, slightly fluffy, membrane as well. If the membrane is difficult to get off (it shouldn't be if you steam them as they cool), you can soak the nuts in boiling water for a minute to loosen. Drain and peel.
Nutrition Facts : Calories 34 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.01 milligram of sodium
CHESTNUT BISQUE
Make and share this Chestnut Bisque recipe from Food.com.
Provided by Molly53
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 287.1, Fat 5.3, SaturatedFat 2.3, Cholesterol 7.6, Sodium 1302.3, Carbohydrate 56.5, Fiber 0.9, Sugar 4.3, Protein 3.4
CHESTNUT AND WILD RICE BISQUE
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 1h
Yield Ten servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 27 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 836 milligrams, Sugar 7 grams, TransFat 0 grams
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