Chestnut Porcini Soup Recipes

CHESTNUT & PORCINI SOUP

Chestnut & Porcini Soup image

This recipe comes from Hugh Acheson, of the restaurants Five & Ten and The National in Athens, Georgia. Acheson: "This soup marries three flavors I love: chestnuts, sherry and porcini. They just work brilliantly together. If you cannot find fresh porcini, use frozen; if you cannot find frozen use dried; if you cannot find dried, use shiitakes; if you can't find shiitakes you should consider lobbying for better shopping in your neighborhood. You should be able to find chestnuts at your local farmers market if you are located on the East Coast. If not, conventional grocery stores have cans of roasted and peeled chestnuts, just be sure that you do not get water chestnuts."

Provided by xtine

Categories < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion, peeled and minced
4 branches celery, peeled and minced
1 russet potato, peeled and diced to 1 inch
1/2 lb fresh porcini mushroom, cut into a 1-inch dice
1/2 lb fresh button mushrooms, thinly sliced
1 cup dry sherry
1 1/2 quarts chicken stock
1 cup about 12 chestnuts, roasted, peeled and chopped
bouquet of thyme and parsley
2 bay leaves
1 cup heavy cream
salt and pepper

Steps:

Place a heavy soup pot or rondeau over medium heat. Add the butter to the pot and when the butter begins to bubble and froth, add the onions and celery and sweat down for 10 minutes.
Add the mushrooms and sauté for 10 minutes. Once the mushrooms are sautéed down a fair bit add the sherry and reduce for 5 minutes.
Add potato and chestnuts to pan and cook for 10 more minutes. At this point you add the chicken stock, the bouquet and the bay leaf and cover. Cook until potato is tender, about 15 minutes.
While still on heat add the cream. Remove bouquet and bay leaves using a slotted spoon or tongs. Remove soup from heat.
Season the soup and then carefully puree it in a blender. Pass through a fine chinois for a smoother texture.

Nutrition Facts : Calories 259.1, Fat 16.3, SaturatedFat 9.3, Cholesterol 53.8, Sodium 291.5, Carbohydrate 16.4, Fiber 1.7, Sugar 5.4, Protein 7.8

CREAMY CHESTNUT SOUP WITH PORCINI MUSHROOMS AND SAUTEED ROOT VEGETABLES

Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables image

Provided by Food Network Kitchen

Time 1h10m

Yield 4 cups

Number Of Ingredients 13

Ingredients

1/3 cup dried porcinis
2 cups hot water
1 medium carrot, diced
1 celery, diced
1 small parsnip, diced
2 large shallots, finely chopped
1 bouquet garni (1 sprig each of bay leaf, thyme and parsley)
2 tablespoons butter
3 cups chicken stock or canned broth
1 1/4 pounds coarsely chopped peeled roasted chestnuts or 12 ounces bottled chestnuts
2 tablespoons dry Sherry
Frizzled leeks, for garnish (deep fry julienned strips of leek in 365 degree F oil)
Creme fraiche, for garnish

Steps:

Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.
Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
Ladle soup into bowls. Top with vegetables, and garnish with leeks.

CHESTNUT SOUP

Chestnut Soup image

My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to ThanksgivingRecipe.com.

Provided by Carla A.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

8 cups chicken stock
1 ½ pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
½ cup heavy cream
¾ teaspoon white sugar
salt to taste
ground black pepper to taste

Steps:

To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 56.1 g, Cholesterol 33.8 mg, Fat 9.6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 1299.6 mg, Sugar 15.2 g

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