Chestnut Soup With Armagnac Prunes And Cappuccino Foam Recipes

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CHESTNUT SOUP



Chestnut Soup image

A classic and easy to make Chestnut Soup recipe.

Categories     Soup/Stew     Milk/Cream     Blender     Thanksgiving     Quick & Easy     Fortified Wine     Fall     Chestnut     Simmer     Gourmet

Yield Makes 6 to 8 first-course servings (makes about 8 cups)

Number Of Ingredients 15

3 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
3 fresh flat-leaf parsley sprigs
2 whole cloves
1 Turkish or 1/2 California bay leaf
6 cups low-sodium chicken broth
1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)
1/4 cup Sercial Madeira
1/4 cup heavy cream
1/4 teaspoon black pepper
N/A kitchen string
Special Equipment
cheesecloth; kitchen string

Steps:

  • Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
  • Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
  • Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.
  • Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.

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

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

CHESTNUT SOUP WITH ARMAGNAC PRUNES AND CAPPUCCINO FOAM



Chestnut Soup With Armagnac Prunes And Cappuccino Foam image

Provided by Suzanne Hamlin

Categories     soups and stews, appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 16

1/2 cup Armagnac or Cognac
8 whole pitted prunes
12 ounces button mushrooms
2 dried porcini mushrooms or other flavorful dried mushrooms
1 pound fresh chestnuts
4 tablespoons unsalted butter
1 medium-size celery root, peeled and diced
Salt and pepper to taste
1 tablespoon sugar
1/4 cup Armagnac or Cognac
4 cups chicken stock
1 cup heavy cream
2 cups skim milk
1/8 teaspoon nutmeg
1 fresh black truffle, optional
8 parsley leaves

Steps:

  • To make the Armagnac prunes, start early in the day or the night before. In a saucepan, mix 1/2 cup of water and the 1/2 cup of Armagnac or Cognac. Add prunes, and bring to a simmer. Remove from heat, cover and let steep 6 hours or overnight. Prunes can be kept in an airtight jar at room temperature until ready for use.
  • To make the mushroom juice, wash the mushrooms, put them in a saucepan, cover with water and simmer for one hour. Strain, and then discard mushrooms. There should be a cup or more of mushroom juice. Refrigerate if not using immediately.
  • To make the porcini powder, place dried mushrooms in a blender or coffee grinder, and pulverize. Store in an airtight container until ready for use.
  • To make the soup, preheat oven to 375 degrees. With a sharp paring knife, score each chestnut by making an "X" on the round side. Place chestnuts in a single layer on a baking tray, and roast on middle level of the oven for 10 to 12 minutes, until the shell skin curls. Remove from oven, and let rest until cool enough to handle. Peel off and discard the shells, and reserve the chestnuts.
  • In a large, heavy saucepan, melt butter over low heat. Add diced celery root, and cook gently for 5 minutes without browning. Add peeled chestnuts, seasoning with salt and pepper. Stir in the sugar, raise the heat and cook a few minutes, until mixture caramelizes. Add the 1/4 cup of Armagnac or Cognac, and cook a minute. Add the mushroom juice and the chicken stock, lower heat and cook slowly for 15 minutes. Add heavy cream, and cook 5 minutes longer.
  • Remove mixture from the heat, and let cool about 5 minutes. Transfer to a food processor or blender, making sure the lid is on tightly. Working in two batches if necessary, puree the soup. Adjust salt and pepper to taste. Strain through a fine sieve. (The soup can be made up to this point a day in advance. Cover, and refrigerate.)
  • Return soup to a saucepan, and reheat. Put one drained prune in each of 8 soup bowls or cups. Put skim milk in a tall, slender container, and add 1/4 teaspoon of the porcini powder and the nutmeg. Using the nozzle on an espresso machine or a separate foaming device, foam the hot milk.
  • Pour equal amounts of the soup into the soup bowls, top with a scoop of the milk foam, a shaving of optional black truffle, and a parsley leaf. Serve immediately.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 864 milligrams, Sugar 12 grams, TransFat 0 grams

CHICKEN SOUP MOLYVOS



Chicken Soup Molyvos image

Provided by Suzanne Hamlin

Categories     dinner, main course

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 whole 3- to 3 1/2-pound chicken, neck and gizzard removed
Salt and freshly ground pepper
3 quarts fresh chicken stock or canned low-sodium broth
A cheesecloth bag tied with kitchen string and containing 2 bay leaves, 1/2 bunch parsley stems, 1 bunch dill stems, 1 head garlic sliced in half and 10 whole black peppercorns
Avgolemono (see recipe)
1/4 cup chopped dill leaves
1 1/4 cups shredded romaine or baby greens
1 cup thinly sliced scallions, both white and green parts

Steps:

  • Rinse chicken well inside and out with cold water, and pat dry with paper towels. Season inside and out with salt and pepper.
  • Put chicken stock in a large pot, and bring to a boil, covered, over medium-high heat. Add chicken and cheesecloth sachet. (If the chicken is not totally covered by the stock, cut it in half through the backbone). Return the stock to a boil, uncovered, and reduce heat to a simmer. Cook the chicken, skimming frequently, about 45 minutes, or until it is so tender the meat begins to pull away from the leg bone.
  • Remove chicken to a platter, and reserve chicken broth. When chicken is cool enough to handle, remove and discard the skin. Remove meat and discard bones. Cut meat into bite-size pieces, and reserve.
  • Strain chicken broth into a large saucepan, and discard the sachet. (Soup can be refrigerated at this point and finished right before serving.) Remove 1 cup broth to a small saucepan, and bring to a simmer. Prepare avgolemono using this cup of broth.
  • Bring the rest of the soup to a boil, and add the reserved chicken pieces. Keep hot over a low flame.
  • Put the avgolemono in a stainless steel bowl, and gradually add a few ladles of the hot chicken soup, whisking constantly. When thoroughly combined, slowly pour the avgolemono into the soup, whisking continously. Stir in the dill, and add salt and pepper if desired.
  • To serve, ladle the soup into warm bowls, and sprinkle each with equal amounts of shredded lettuce and scallions.

CHESTNUT SOUP



Chestnut Soup image

From portuguesecooking.com Traditional Portuguese chestnut soup is not pureed, but a light broth with rice and chestnuts. This recipe is pureed to make it a bit more elegant Prep time includes time to roast Chestnuts

Provided by Az B8990

Categories     Portuguese

Time 2h10m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

4 cups fresh chestnuts (see note below)
2 tablespoons olive oil
3 tablespoons butter
1 small onion, finely chopped
1 teaspoon paprika
1 large garlic clove, chopped
8 cups water or 8 cups vegetable broth
3 slices day-old portuguese or crusty european bread, thick slices with heavy crusts removed (about 2 cups cubed)
1 1/2 teaspoons coarse salt (to taste)
1/4 teaspoon white pepper (or to taste )
1/4 tablespoon finely chopped parsley or 1/4 tablespoon cilantro
1/2 cup light cream (optional)

Steps:

  • Preparing the Chestnuts - Roasting Method: Preheat oven to 400 degree F. Using a sharp paring knife, make a shallow horizontal cut into the chestnut meat, all around the chestnut. Repeat with each one. After slicing each chestnut, place them on an oven proof pan and roast until tender, about 30- to 40 minutes. Work as quickly as possible, it's easiest when they are still warm. Use a dish towel to hold each chestnut as you peel them so you don't burn your fingers. Remove the shell and brown papery skin underneath. Set aside and repeat with the remaining chestnuts.
  • Preparing the Chestnuts - Boiling Method: Place chestnuts in a pot, large enough to hold them, and cover them with water. Bring the water to a boil and reduce the heat to medium-low. Simmer for 20 minutes, or until tender. Peel as above. Remove them from the hot water only as you peel them, keeping the others warm. Set aside.
  • In a 4 quart pan, heat the olive oil with the butter and paprika. Add the onion and sauté it until it turns golden. Add the garlic and cook just until the garlic is aromatic.
  • Pour in the water or vegetable broth. Cover and bring to a boil over medium-high heat. Add the chestnuts and simmer for 10 minutes on medium-low. Remove six chestnuts from the pot and set aside. Season with salt and pepper.
  • Add the bread to the pot and allow the bread to absorb the broth and become mushy. Using a stick blender, puree the soup.
  • Pour the soup through a sieve, pressing it through. Return the soup to the pot and add the cilantro or parsley. Keep warm until serving. Just before serving, quickly stir in the cream.
  • Garnish each bowl with a whole or crumbled chestnut.
  • Variation: After straining the soup, return to the boil and add ¼ to 1/3 cup short -grain rice to the pot. Simmer 10 minutes, then continue as written.

Nutrition Facts : Calories 131.1, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 714.5, Carbohydrate 8, Fiber 0.6, Sugar 1.1, Protein 1.2

EASY CHESTNUT SOUP



Easy Chestnut Soup image

Delightful soup made with chestnuts toasted in butter, chicken or vegetable stock, vegetables, and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of sour cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance.

Provided by Laurie Tarasiewicz

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

Time 50m

Yield 8

Number Of Ingredients 12

½ cup butter, divided
4 (7 ounce) cans whole chestnuts, drained
1 carrot, peeled and sliced
1 parsnip, peeled and chopped
1 celery root, chopped
7 ½ cups chicken or vegetable stock
½ cup Madeira wine
1 pinch ground nutmeg
salt and pepper to taste
2 sprigs fresh parsley, chopped
1 pinch cayenne pepper, or to taste
¼ cup sour cream, for garnish

Steps:

  • In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside.
  • Melt remaining 1/4 cup butter in a large pot, and stir in the carrot, parsnip, and celery root. Cook and stir until vegetables are tender, about 5 minutes. Add the stock, chestnuts, and wine. Bring to a boil, and reduce the heat to simmer.
  • Simmer for 15 minutes; season with nutmeg, salt and pepper and fresh parsley. Puree the soup in a food processor or blender a little at a time, or use an immersion blender. Garnish each serving with sour cream, if desired, and a dash of cayenne pepper.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 56 g, Cholesterol 34.4 mg, Fat 15.2 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 8.7 g, Sodium 796.6 mg, Sugar 13.2 g

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