Lobster And Chestnut Soup Recipes

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ROASTED CHESTNUT SOUP



Roasted Chestnut Soup image

Categories     Side     Roast     Dinner     Chestnut     Boil

Yield makes 4 servings

Number Of Ingredients 7

10 large chestnuts, peeled or unpeeled
2 tablespoons extra virgin olive oil or butter
2 cups chopped celery
1/2 cup chopped onion
Salt and freshly ground black pepper
1 quart good-quality chicken stock
Chopped celery leaves or parsley for garnish

Steps:

  • If you have skinned chestnuts, proceed to step 2. If your chestnuts still have their skins, preheat the oven to 350°F. Use a sharp (preferably curved) paring knife to make an X on their flat sides. Roast them in one layer in a baking pan for 10 to 15 minutes, or until their skins begin to open away from the meat. They will then be easy to peel; remove both outer and inner skins while they are warm. (The peeled chestnuts will cook faster if you chop them roughly, but it isn't necessary.)
  • Meanwhile (if you have skinned chestnuts, start here), put the olive oil or butter in a deep skillet or casserole over medium heat. A couple of minutes later, add the celery, onion, and a good sprinkling of salt and pepper and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the stock and the chestnuts, bring to a boil, and partially cover. Adjust the heat so that the mixture simmers and cook until the chestnuts are mushy, about 30 minutes.
  • Carefully puree the soup in a blender (if you are not in a hurry, cool it slightly first for extra caution). Measure and add water to make 6 cups of liquid. Reheat, adjust the seasoning if necessary, garnish with celery leaves or parsley, and serve.
  • Variations
  • I like to elaborate on this soup in two ways, depending on what I've got in the fridge and whether meat eaters are coming to dinner:
  • Chestnut Soup with Bacon: Start by rendering 1/4 cup or so of diced slab bacon; scoop out the solids and reserve them for garnish, then sauté the celery and onion in the rendered fat and proceed as directed.
  • Chestnut Soup with Shiitakes: Garnish the soup with a cup or so of shiitake mushrooms (caps only), sliced and sautéed in butter or oil until crisp.

ROASTED CHESTNUT SOUP



Roasted Chestnut Soup image

I found the basis for this soup on another website but didn't have all the ingredients called for so I adapted it to suit my less gourmet pantry. I was pleasantly surprised when my non-gourmet pantry turned out this gourmet quality soup! This soup is perfect for an autumn or winter day. I use it as a 1st course for Thanksgiving dinner. It is a savory, slightly sweet soup that will give you a new appreciation for the American chestnut.

Provided by LIer4064

Categories     Chowders

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 -3 1/2 cups chestnuts
2 medium onions, diced
2 celery ribs, diced
3 carrots, diced
2 tablespoons olive oil
2 teaspoons butter
1 tablespoon soy sauce
1 1/2 quarts cool water
1/2 cup chopped fresh parsley
2 teaspoons chopped fresh sage
1 tablespoon dry white wine (optional)

Steps:

  • Roast chestnuts in a 375 degree oven for 20 to 25 minutes. Whether you're using fresh, canned or vacuum packed chestnuts you still need to do this step.
  • While chestnuts are roasting, heat oil in 4 quart pot over medium high heat. Add butter. Allow oil and butter to melt together. Add in onions, carrots, celery and saute for 8 to 10 minutes until they are softened. Add soy sauce and chestnuts. Cook for 2-3 minutes over medium high heat. Stir frequently. Add water. Bring to a simmer. Leave uncovered and continue simmering for 25 to 30 minutes or until the vegetables are soft. Add parsley and sage.
  • Using an immersion or standard blender, puree soup. After pureeing the soup you can stir in the wine if you'd like. Serve!

Nutrition Facts : Calories 127.6, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 325.6, Carbohydrate 11.5, Fiber 2.8, Sugar 4.9, Protein 1.8

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