Creamy Chestnut Soup Recipes

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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

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

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.

CREAMY CHESTNUT SOUP



Creamy Chestnut Soup image

This creamy chestnut soup, or "Soupe Aux Marrons" is a wholesome soup and a French favorite all throughout Winter. Fresh chestnuts are simmered in an aromatic broth and then pureed until smooth, creating a luxuriously thick, creamy texture with the full-on sweet buttery taste of fresh chestnuts. This is a delicious starter to cozy up to and impress with over the Holiday season. Fresh chestnuts are the stars of this soup. Indeed, this soup recipe takes a simplistic approach and is all about allowing the taste of fresh, seasonal chestnuts...

Provided by Audrey

Categories     Fall

Time 40m

Yield 4

Number Of Ingredients 1

2lbs (900g) fresh chestnuts (*or 800g peeled, cooked chestnuts - see cooking note above)3 cups (750ml) low-sodium chicken stock (or vegetable stock)1 bay leaf1/2 cup (125ml) heavy cream (35% m.f)¼ tsp salt½ tsp freshly ground black pepper¼ tsp freshly grated nutmegCrème fraiche (for garnish)Chive, finely chopped (for garnish)

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.

Nutrition Facts : Calories 200, Fat 20 grams

CREAMY CHESTNUT SOUP



Creamy Chestnut Soup image

Make and share this Creamy Chestnut Soup recipe from Food.com.

Provided by Chef mariajane

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 sprigs fresh parsley
4 sprigs fresh thyme
1 lb chestnuts, roasted, peeled
2 tablespoons butter
2 fresh garlic cloves, chopped
3/4 cup onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1 teaspoon sea salt
2 bay leaves, snapped in two
1/4 teaspoon nutmeg, grated
8 cups vegetable broth
1 cup whipping cream
1/2 cup 10% cream

Steps:

  • Make a bouquet of herbs by tying the sprigs of parsley and thyme together with butcher twine. Set aside a few of the chestnuts; chop into small pieces (these will be used as a garnish later).
  • Place butter in a large saucepan over medium heat. Add garlic, onion, carrot celery and chestnuts. Cook until vegetables start to soften, about 5-6 minutes; add salt and pepper, bay leaves, nutmeg and the herb boquet.
  • Add vegetable broth and bring to a boil; simmer for 30-35 minutes, until chestnuts are soft.
  • Remove the herb bouquet and bay leaves. Pour soup into a blender and purée.
  • Return to saucepan and add both types of cream; keep at low heat until ready to to serve.
  • Serve with a dollop of sour cream, a sprig of fresh thyme and some chopped chestnuts.
  • DELICIOUS!

Nutrition Facts : Calories 542.2, Fat 32.8, SaturatedFat 19.9, Cholesterol 108, Sodium 692.5, Carbohydrate 58.5, Fiber 1.3, Sugar 2.4, Protein 4.7

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