Chestnut Velouté Recipes

CHESTNUT VELOUTé

Chestnut Velouté image

A rich seasonal soup to make use of those chestnuts or to celebrate a special occasion. From VS To Ornish this recipe do not use Olive Oil but saute in a bit of broth or water. That simple. The fat free milk is already fat free and Ornish.

Provided by drhousespcatcher

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

500 g fresh chestnuts
50 ml virgin olive oil
1 onion, peeled and finely chopped
1 bay leaf
1 teaspoon salt
2 teaspoons ground black pepper
5 fresh sage leaves
500 ml skim milk
500 ml water

Steps:

If using fresh chestnuts roast, boil or grill and remove skins when cool. You may used canned also.
Saute the bay leaf and onions in a pan in the olive oil until golden, then add the chestnuts, salt, pepper, sage and cook for a few minutes.
continue to cook adding the milk and water and bring to the boil then simmer for 10 minutes.
Puree with a food processor or blender with a blender until smooth. Note is using something like a stick blender you do not have to remove from the pan.
Return to the pan and add additional water to create soup consistency to your preference.
salt and pepper to taste.

Nutrition Facts : Calories 272.6, Fat 8.8, SaturatedFat 1.4, Cholesterol 1.6, Sodium 441.2, Carbohydrate 43.6, Fiber 0.5, Sugar 0.8, Protein 4.9

CHESTNUT SOUP WITH BACON - VELOUTé DE CHATAIGNES ET BACON

Chestnut Soup With Bacon - Velouté De Chataignes Et Bacon image

A delicious Velouté French soup, the literal translation being to "be made like velvet", in other words, creamed and thick!! This is ALWAYS a hit with guests, friends and family, even those who profess not to like chestnuts, love this soup! Serve it with crispy bacon pieces/lardons and croutons for an elegant appetiser or as a light luncheon dish, with crusty bread & fresh butter. I have included the method for making your own croutons - they are far superior to shop bought ones if you have the time - also, try and use fresh herbs wherever possible. You can buy the chestnuts ready peeled and vacuum-packed OR in jars, in most supermarkets and specialist food shops; frozen chestnuts can also be used, as can fresh chestnuts of course!

Provided by French Tart

Categories Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

7 ounces cooked and peeled whole chestnuts
1 stalk celery, trimmed and finely chopped
1 small onion, peeled & finely chopped
1 small carrot, peeled and chopped
2 pints ham or 2 pints vegetable stock
salt & freshly ground black pepper
1/2 pint creme fraiche or 1/2 pint single pouring cream
4 ounces lardons or 4 ounces bacon, cubed
1/2 teaspoon finely chopped fresh thyme leave
4 ounces day-old white bread, cut into small cubes
4 tablespoons olive oil

Steps:

To make the soup, you simply place all the ingredients, except the crème fraiche or cream, in a large saucepan.
Season lightly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes.
While that is happening, you can prepare the croutons.
Heat the oil in a large frying pan and cook the bacon gently for 5 minutes, then turn the heat up to its highest setting, add the cubes of bread, together with the thyme, and toss them around (keeping them constantly on the move) until they, and the bacon, have turned a deep golden brown colour and become very crisp and crunchy.
Take them out & leave them to cool on some absorbent kitchen paper.
As soon as the soup is ready, add the crème fraiche or cream & mix well - allow it to cool slightly, and then transfer it to a blender and purée until smooth. (You may need to do this in more than one batch, in which case, it is a good idea to have a bowl to put the soup in as it is ready.).
Re-heat the soup in the pan, season to taste and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over.

Nutrition Facts : Calories 717.6, Fat 45.1, SaturatedFat 18.6, Cholesterol 154.3, Sodium 2358.1, Carbohydrate 41.4, Fiber 1.4, Sugar 2.8, Protein 35.8

CHESTNUT SOUP WITH BACON AND CHIVES

Chestnut Soup with Bacon and Chives image

Provided by Susan Spungen

Categories Soup/Stew Thanksgiving Bacon Chestnut Chive Sponsor

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

4 slices thick-cut bacon, diced (about 4 ounces)
1 tablespoon unsalted butter
1 carrot, sliced
1 celery stalk, sliced
1 small leek (white and light-green parts only), split lengthwise and sliced (about 1 cup)
2 small shallots, roughly chopped (about 1/2 cup)
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth, plus more as needed
1 15-ounce jar whole roasted chestnuts
1/2 cup heavy cream
Crème fraîche, snipped chives, and grated nutmeg, for garnish

Steps:

In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.

More about "chestnut velouté recipes"

THE DELICIOUS FRENCH CHESTNUT SOUP RECIPE - LEONCE CHENAL

2021-10-13 Peel and slice the shallots. In a saucepan, melt the butter and add the shallots with a pinch of salt. Once translucent, add the chestnuts then pour in the chicken bouillon cube with the water, and cream, salt, and pepper. Cover, bring to the boil then cook for 15 minutes over low heat. Mix everything in a blender.
From leoncechenal.com
Cuisine French
Category Main Course
Servings 4
Total Time 30 mins

See details

CHESTNUT VELOUTE

2008-12-31 Score a cross onto chestnuts and then roast in the oven till all the chestnuts are opened for about 30 minutes. Remove one chestnut per individual for garnish; Let cool, then peel all the chestnuts; Melt the butter in a deep pan over medium heat, and sautee the shallots, and garlic for about 10-15 minutes or until soft and translucent but not brown
From bethanykehdy.com
Estimated Reading Time 1 min

See details

18 EASY AND TASTY VELOUTE RECIPES BY HOME COOKS - COOKPAD

Family Friendly Turkey in a Light Velouté Sauce. marg or butter • gluten free plain flour • Turkey stock (about 400 mls) • peas and sweetcorn (cooked) • dried parsley • Salt and pepper • Cooked turkey meat, shredded. 15 mins. 4 servings.
From cookpad.com

See details

CELERIAC & CHESTNUT VELOUTE WITH SMOKED BACON CHANTILLY

Method. 1. For the chantilly, place the creams and bacon in a stainless steel bowl, cover with plastic wrap and refrigerate overnight. 2. For the veloute stock, peel the celeriac and place the skin in a saucepan. Finely chop the flesh and add half …
From cheznuts.com.au

See details

CHESTNUT VELOUTé - VEGETARIAN SOCIETY

See details

FRENCH CHESTNUT SOUP - A HEDGEHOG IN THE KITCHEN

2021-04-03 How to make French chestnut soup. Step 1 – Heat olive oil in a large pan on medium heat. Step 2 – Add the onion and a pinch of salt, cook for 4 minutes. Step 3 – Add the chestnuts and cook for 2 minutes. Step 4 – Add the water, the rosemary and cook until it boils. Step 5 – Add the bouillon cube and cook for 15 minutes. Step 6 – Remove from heat and mix …
From ahedgehoginthekitchen.com

See details

CHESTNUT & PUMPKIN VELOUTé | IN THE MOOD FOR FOOD

Ingredients. 800g chestnuts; 400g pumpkin or Hokkaido squash; 1l milk; 3 tbsp cream; Instructions. 1. Prepare the chestnuts: boil a big pan of water. With a good knife, cut a small piece of each chestnut in order for them to not explode during the …
From inthemoodforfood.fr

See details

CREAM OF CHESTNUT SOUP – AMYYC.COM

Recipe ingredients. Chestnut velouté recipe: for; 1 kg of chestnut; 16 hazelnuts; 1 liter of chicken broth; 15 cl of heavy cream; Instructions. Split the chestnuts with the tip of a sharp knife. Boil the chestnuts for 7 minutes from the first broth. Remove the skins when the chestnuts are lukewarm. Prepare the poultry broth. ...
From amyyc.com

See details

CHESTNUT VELOUTé SOUP WITH PORCINI CROUTONS | D'ARTAGNAN

Preheat oven to 375 degrees F. In a large bowl, toss bread cubes with the melted duck fat until evenly coated on all sides. Sprinkle with porcini powder, season with salt and pepper. Toss to coat evenly. Spread the croutons in an even, single layer on a rimmed baking sheet lined with parchment paper. Bake until golden brown and crisp, turning ...
From dartagnan.com

See details

15+ CHESTNUT RECIPES, FROM STUFFING TO SOUFFLé | ALLRECIPES

2021-10-11 The chestnuts are cooked and then pureed into a velvety soup that tastes ultra-luxurious. You can use precooked chestnuts to cut way down on the prep and cook time; if using precooked, simply simmer for 10 minutes. "I use this recipe every Thanksgiving and it's become a family favorite," says reviewer lz. 1 of 15.
From allrecipes.com

See details

20 BEST CHESTNUT RECIPES - INSANELY GOOD

2022-06-07 2. Chestnut Soup. This nutty soup makes a great fall appetizer. Made from pureed chestnuts, it’s thick, creamy, and cozy. Garnish with salty bacon and aromatic chives before serving for a dreamy dish of warming goodness. 3. Chestnut Pasta with Pork and Cabbage.
From insanelygoodrecipes.com

See details

14 BEST CHESTNUT RECIPES - THE SPRUCE EATS

2021-08-13 This smooth roasted chestnut soup has all the subtle flavors of the tree nut, with added nutrition from carrots and veggie broth, all lightly spiced with cloves and bay leaves. Make it vegan by using non-dairy milk and vegan margarine or oil and serve with crusty bread for soaking it all up. 04 of 14.
From thespruceeats.com

See details

CHESTNUTS BEST 10 RECIPES - LA CUCINA ITALIANA

2019-12-09 Mini chestnut puddings. Boil a pound of chestnuts in water for 25 minutes, drain, peel and blend. You can also use pre-cooked, vacuum-packed chestnuts, in which case cut the amount in half. Separately chop 1 3/4 ounces of peeled almonds. Melt 3 1/2 ounces of salted butter in a small saucepan.
From lacucinaitaliana.com

See details

VELOUTé RECIPES - GREAT BRITISH CHEFS

Velouté recipes. Velouté info. A light stock, (in which traditionally the bones are not roasted), is added to a blond roux of butter and flour to produce one of the five ‘mother sauces’ in French cuisine. These days a velouté could refer to any sauce thickened with butter and/or cream.
From greatbritishchefs.com

See details

CHESTNUT VELOUTé SOUP - SWEETANDSALTYFEELINGS.COM

2021-12-17 Chestnuts are available from October to December and are the perfect ingredient to include in holiday meals. This creamy, flavorful and hearty Chestnut Velouté Soup is one of my favorite recipes for the Christmas menu! A combination of chestnuts, shallot, butter and heavy cream ready in just 25 minutes! Chestnuts are the basic ingredient for this recipe. You can …
From sweetandsaltyfeelings.com

See details

EASY SOUP RECIPES MICHELIN-STARRED CHEFS LOVE MAKING IN THE

2021-02-01 Separately, melt 1 tablespoon of unsalted butter in a Dutch oven or large pot over medium-low heat. Then add 1 cup of chopped onions, 2 teaspoons of Madras curry powder, and ½ teaspoon of saffron threads (or two pinches of saffron powder) to the mixture. Sweat it for five minutes, stirring often.
From insider.com

See details

CHESTNUT GNOCCHI WITH MUSHROOMS RECIPE - GREAT BRITISH CHEFS

1. Begin by making the gnocchi. Bring a large pan of salted water to the boil, then add the potatoes and cook for 10–15 minutes until tender. Drain, allow to steam dry for a few minutes, then push through a ricer or sieve. Spread out the potato on a work surface and leave for a minute or two to cool slightly.
From greatbritishchefs.com

See details

17 EASY AND TASTY VELOUTE RECIPES BY HOME COOKS - COOKPAD

17 homemade recipes for veloute from the biggest global cooking community! See recipes for Sunchokes (Jerusalem artichokes) and chestnut velouté too.
From cookpad.com

See details

CHESTNUT–ARMAGNAC VELOUTé RECIPE | JAMES BEARD FOUNDATION

Method. Preheat the oven to 325ºF. Using a small serrated knife, cut a cross in the skin of the round side of each chestnut. Place the chestnuts on a baking tray and roast until browned and the skins begin to burst, about 8 to 10 minutes. Remove from the oven. When cool enough to handle but still warm, peel the nuts. Discard the shells and skins.
From jamesbeard.org

See details

SOUPS & VELOUTé | FRENCH RECIPES BY DORIA

Peel, wash and chop the potato. Peel and thinly slice the onion and garlic. In a large heavy-based saucepan over medium heat, sweat the onion and garlic in the butter until tender, about 5 minutes. Add the watercress and crumble in the stock cube. Pour in 1.2 litres of cold water and add the potato (coarsely chopped).
From frenchrecipesbydoria.com

See details

CHESTNUT VELOUTé - VEGETARIAN SOCIETY

Method. If using fresh chestnuts, score an ‘x’ through the base and grill for 5-7 minutes. Set aside and when cool, remove skins. Heat the olive oil in a pan and add the bay leaf and onions. Sauté until lightly golden. Add the chestnuts, salt, pepper, sage and cook for a few minutes. Add the milk and water and bring to the boil and simmer ...
From vegsoc.org

See details

CHESTNUTS VELOUTé RECIPE

Sweat the onions, add the chestnuts and cook a few minutes. Add the chicken stock and the milk. Let cook 20 minutes. Add the cream. Mix. Season, reserve.
From ateliersetsaveurs.com

See details

CHESTNUT VELOUTé | SAINSBURY`S MAGAZINE

Bring to a simmer, reduce the heat and let it gently bubble away, partially covered, for 20 minutes until the chestnuts are very tender. Remove the bay leaf. Cool slightly and purée in a food processor or blender, or with a stick blender, until smooth. Return to the pan, add the cream and warm gently. Don't let it boil.
From sainsburysmagazine.co.uk

See details

RECIPE REPERTOIRE: HOLIDAY MUSHROOM CHESTNUT VELOUTé

2013-12-16 This recipe is inspired for a healthy holiday celebration and based on the classic French soup called “velouté” or “velvety”. A few changes are on order to make this delicious soup more nutrient and less calorie dense. Out goes the use of a roux (a blend of refined flour and some type of fat, usually butter or oil). The chestnuts ...
From healthylifestylechef.com

See details

CHESTNUT VELOUTé, BACON CREAM AND TOASTED HAZELNUTS

Then refrigerate for at least one hour. Place a mixing bowl and the whisk attachments of your whisk in the freezer. Slice the chestnuts. Peel and slice the onion. Sauté the onion slices in a casserole dish with the remaining butter. Add the 17 fl oz of heavy cream and the milk. Cook everything for 20 minutes.
From tastefrance.com

See details

VELOUTé DE CHâTAIGNES (CREAMY CHESTNUT SOUP) | SAVEUR

2014-12-16 Instructions. Heat bacon in a 6-qt. saucepan over medium-high heat; cook, stirring occasionally, until fat is rendered and bacon is almost crisp, 3–4 …
From saveur.com

See details

CREAMY CHESTNUT SOUP | OLIVE & MANGO

2018-12-26 Add stock, chestnuts or chestnut purée, bay leaf, and thyme; bring to a boil. Reduce heat to medium; cook, slightly covered, until chestnuts are very tender, about 30 minutes. Remove from heat and let cool slightly. Discard bay leaf and thyme. Working in batches, purée soup in a blender until smooth. Return soup to saucepan and place over ...
From oliveandmango.com

See details

FESTIVE CHESTNUT VELOUTé WITH PORCINI RECIPE | TASTE OF FRANCE

2020-12-18 5 In a large 10-in. (26-cm) skillet, heat the olive oil over high heat until it is shimmering but not smoking. Add the mushrooms and sauté for 5 minutes, turning them over constantly with two spatulas. Remove from the heat and season with salt and pepper. 6 If necessary, reheat the velouté over very low heat, stirring with a whisk.
From tasteoffrancemag.com

See details

RECIPE: CHESTNUT VELOUTE BY ALEXANDRE NICOLAS AT RIVEA LONDON

2016-10-04 Ingredients. Chestnut bouillon. 300g of peeled chestnuts (vacuum-packed) 2 shallots 1/4 celery stalk 1 clove of garlic 1 bay leaf 1/2 tsp of black pepper
From countryandtownhouse.com

See details

CHESTNUT VELOUTé | RECIPE | CREAMY SOUP RECIPES, FOOD NETWORK …

Sep 30, 2019 - Packed with the savoury flavours of chestnut, sherry and bacon, this rich, creamy soup recipe is a real winter warmer. Sep 30, 2019 - Packed with the savoury flavours of chestnut, sherry and bacon, this rich, creamy soup recipe is a real winter warmer. Pinterest. Today . Explore. When the auto-complete results are available, use the up and down arrows to …
From pinterest.ca

See details

VELOUTE RECIPE (CLASSIC FRENCH MOTHER SAUCE) | KITCHN

2021-08-27 Melt 1 tablespoon unsalted butter in a medium saucepan over medium heat. Add 1 tablespoon all-purpose flour, and cook, whisking constantly, until frothy but not darkened in color, 1 to 2 minutes. While whisking constantly, slowly pour in 1 cup low-sodium chicken broth and keep whisking until smooth. Bring to a boil over high heat.
From thekitchn.com

See details

HOW TO MAKE A FRENCH CHESTNUT SOUP - SIMPLE FRENCH COOKING

2020-11-29 For the chestnut soup, In a large Dutch oven over medium heat, melt the butter until foamy. Add the carrots, celery, and onion and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chestnuts, thyme, and stock, ham hock, and bring to a boil. Reduce the heat to low and simmer until the vegetables are fully cooked, about 20 minutes.
From simplefrenchcooking.com

See details

CHESTNUT VELOUTé RECIPE | EAT YOUR BOOKS

Chestnut velouté from A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi Thorisson. Shopping List; Ingredients; Notes (0) Reviews (0) chives; crème fraîche; leeks ; thyme; vegetable stock; dry white wine; white onions; packaged cooked chestnuts; Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of …
From eatyourbooks.com

See details

CHESTNUT–ARMAGNAC VELOUTé RECIPE | JAMES BEARD FOUNDATION

Place the chestnuts on a baking tray and roast until browned and the skins begin to burst, about 8 to 10 minutes. Remove from the oven. When cool enough to handle but still warm, peel the nuts. Discard the shells and skins.
From jamesbeard.org

See details

CREAM OF CHESTNUT SOUP (VELOUTé DE CHâTAIGNES) - PALATABLE PASTIME

2019-12-21 Add chestnuts (reserve a few to chop for a garnish if you like), reduce heat, cover and simmer for thirty minutes. Remove soup from heat, remove bay leaf from soup, and puree with a stick blender or blender. Use a ladle to add soup to a chinois and strain; discard any solids. Return strained soup to the pan and stir in the cream and nutmeg.
From palatablepastime.com

See details

RECIPE OF TREMENDOUS FAST HOME MADE SUNCHOKES (JERUSALEM …

2022-04-19 Breaking News. Easiest Way to Prepare Award-winning Ham and Beans with Potatoes and Cornbread; How to Prepare Ultimate LG JALAPENO STUFFING TOP CHEESE
From iderecipe.com

See details

RECIPE: FESTIVE CHESTNUT VELOUTé WITH PORCINI - COMPLETE FRANCE

2020-12-16 Chop the leaves and reserve as a garnish. Roughly chop the hazelnuts. When scattered over the soup, they must retain their crunch. In a large saucepan, bring the broth to a boil, and then working in batches, blend the chestnut puree or whole chestnuts with the hot broth, the butter, and seasoning until velvety smooth.
From completefrance.com

See details

PORCINI-AND-CHESTNUT SOUP RECIPE - MICHAEL TUSK | FOOD & WINE

Rinse the porcini to remove any remaining grit and finely chop. Advertisement. Step 2. In a saucepan, melt the butter. Add the chopped porcini, button mushrooms, leeks, …
From foodandwine.com

See details

CREAMY CHESTNUT VELOUTE WITH CRISPY SOUTHERN FRIED CHICKEN SKINS

2019-03-26 Place chicken broth, parsnips, 5 celery stalks, celery root, white onion, ½ fennel bulb, and 8 garlic cloves in a large pot over medium heat. Bring to boil. 2. Lower to a simmer and cook for 45 minutes. Strain, reserving cooked parsnips and celery root. 3. Split pearl onions from root down. Heat a small, heavy-bottomed frying pan over medium-high.
From jamiegeller.com

See details

SEARCH PAGE - FOOD NETWORK

Search for Recipes. Advanced Search. Recipes See more. Chestnut Ravioli with Browned Butter and Thyme. Medium. Place the chestnuts and 1/2 cup water in a small heatproof bowl. Microwave until the water is hot and the chestnuts have softened, about 3 minutes. Drain the chestnuts (reserving the liquid) and place in the bowl of a food processor. Blend with 1 tab . …
From foodnetwork.co.uk

See details

CHESTNUT VELOUTé, BACON CREAM AND TOASTED HAZELNUTS - TASTE FRANCE

Print. Step: 1. Peel and thinly slice the shallots. Dice the bacon. Melt a pat of butter in a saucepan and sauté the shallots with the bacon until they are golden, almost caramelized. Add the liter of heavy cream and bring to the boil. Reduce the flame …
From tastefrance.com

See details

CHESTNUT AND FENNEL SOUP RECIPE - ALL RECIPES US GOOD

2021-10-29 Roast scallops with chestnut velouté, maple syrup, apple, pancetta and watercress. Recipe hasselback potatoes with gorgonzola & honey. * congrats to jane d, winner of maddie day's arc of murder at the … Recipe gennaro's pork & onion stuffing. Rachel's crab and prawn coconut soup. Browse our fantastic collection of soup recipes, complete with a …
From all-recipes-us-good.jenpros.com

See details

CHESTNUT VELOUTE

Add the wine, stock, rice dream and chestnuts. Bring the soup to a simmer and cook for a further 10 minutes. Puree the soup in a blender until smooth and creamy.
From mydairyfreedream.com

See details