Tuscan Chestnut Soup Recipes
CREAMY PORCINI CHESTNUT SOUP
This soup is thick, rich, with a delicate earthiness.
Provided by Deborah Mele
Categories Soups & Stews
Time 1h
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan, then add the celery, onion, and carrot and cook over medium low heat for about 5 minutes until soft.
- Add the mushrooms and continue to cook until the mushrooms are tender and lightly browned.
- Add the garlic and cook another couple of minutes until the garlic releases it's aroma.
- Add the chestnuts and about 4 cups of broth and simmer over medium low heat for about 30 minutes, adding additional broth if needed.
- Season with salt and pepper.
- Cool for 15 minutes and then puree until thick and smooth.
- Serve just warm with your garnish of choice.
Nutrition Facts : Calories 415 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 18 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 cups, Sodium 187 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHESTNUT SOUP
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
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
20 BEST WAYS TO USE CHESTNUTS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chestnut recipe in 30 minutes or less!
Nutrition Facts :
CHESTNUT AND KALE SOUP
Categories Soup/Stew Blender Bean Leafy Green Tomato Lunch Bacon Kale Winter Healthy Chestnut Simmer Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 first-course servings
Number Of Ingredients 16
Steps:
- Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
- Cook pancetta, onion, and garlic in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 8 minutes. Add tomatoes with juice, beans, broth, water, cheese rind, salt, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and stir in chestnuts.
- Transfer 2 cups soup to a blender and purée until smooth (use caution when blending hot liquids), then return to pot. Stir in kale and simmer, uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes. Stir in thyme.
TUSCAN CHESTNUT SOUP
Steps:
- In a large saucepan over medium heat, warm the olive oil. Add the pancetta cubes and sauté until they begin to soften, about 2 minutes. Add the onion, garlic and celery and sauté, stirring frequently, until the vegetables begin to soften, about 5 minutes. Sprinkle in the chestnuts, fennel seed and rosemary and stir well for about 2 minutes to combine. Pour in the broth and bring to a boil. Reduce the heat to low, cover and simmer until the chestnuts almost begin to fall apart, 1 1/2 to 2 hours, seasoning with salt and pepper after 1 hour. Stir in the rice or barley and continue to simmer until the rice is cooked, about 20 minutes. Taste and adjust the seasonings. Ladle into warmed individual bowls and serve. Pass the pecorino cheese at the table. Serves 6 to 8.
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- Soak the dried chickpeas with a touch of coarse salt for at least 12 hours (I start the night before).
- Add the bay leaf and a sprig of rosemary, bring to a simmer and cook for 2 hours, or until tender. With a colander, drain them and set them aside, while keeping the cooking water.
- In another pot on the stove, add the fresh chestnuts and cold water, and boil for about half an hour. Allow to cool a bit, then peel, removing the tougher outer skin and the inner skin as well. (Do not wait till they are completely cold or they will be harder to peel).
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From greatitalianchefs.com
Estimated Reading Time 7 minsPublished 2017-10-23
- Minestra d’orzo (barley soup, Alto Adige) Clearly showing its Austro-Hungarian origins, barley soup or Gerstensuppe is a staple of South Tyrolean cuisine.
- Minestrone (vegetables, Liguria) Minestrone di verdure. by Antonio Carluccio. Minestrone is the ubiquitous Italian soup, made up of different kinds of seasonal chopped vegetables often paired with potatoes, beans and mushrooms.
- Zuppa di verze e patate (cabbage and potatoes, Veneto) Savoy cabbage (or the similar white cabbage) is a tasty winter vegetable that’s quite popular across Italy and much appreciated for its nutritional value.
- Ribollita (bread and vegetables, Tuscany) One of the Tuscan food classics, ribollita is one of the smartest examples of the so-called cucina di recupero (food recovery recipes).
- Fagioli e cotiche (beans and pork rind, Lazio) Born as a humble recipe to add more taste and substance to beans using a part of the pig that’s usually wasted (the rind), this popular soup is very flavoursome.
- Zuppa imperiale (broth and ‘bread’, Emilia-Romagna and Marche) Zuppa imperiale. by Filippo Trapella. A rich yet clear stock made with chicken (or, even better, capon) – zuppa imperiale contains small square baked dumplings made of eggs, Parmesan, semolina and butter, sometimes flavoured with nutmeg and black pepper.
- Fagioli e castagne (beans and chestnuts, Abruzzo) A classic of the traditional mountain cooking of central Italy – from the Apennines in Abruzzo and Molise to Sardinia – this rich soup puts together borlotti beans (or sometimes chickpeas) and chestnuts; two ingredients which once formed the basis of the local diet, when meat was an unattainable luxury for the average Italian.
- Macco di fave e cicoria (fava beans and chicory, Puglia) This is the Puglian twist on bean and vegetable soup. The traditional recipe pairs sweet and creamy fava beans (the dry ones, soaked in water and cooked in a clay pot or vase until they can be easily mashed into a purée) with pungent, bitter wild chicory.
- Minestra maritata (meat and vegetables, Campania) Cooked across Campania during winter, this rich soup takes its name – literally meaning ‘married soup’ – from the fact that the marriage of meat and vegetables result in a delicious dish.
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Estimated Reading Time 50 secs
- To make chestnut soup with rice and milk, first bring 2 1/2 cups water to a boil in a casserole dish with half of the chestnuts and a pinch of salt. Add the rice and, after 7-8 minutes,
- the milk and butter. Finish cooking the rice, then add the chestnuts to complete the soup, and serve. Helpful hint: If using fresh chestnuts, remove from their shells and soak in warm water, so you can remove the inner film before using. Then boil 2 quarts salted water and cook over a medium heat for 1 hour 30 minutes. Add the rice at the end, cook a further 7-8 minutes, then add the milk and butter before the end of cooking.
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- Oven-Roasted Chestnuts. If you live in or visit many major cities across Europe and the U.S., you will see roasted chestnuts appear at street stalls throughout the late autumn and winter.
- Chestnut Pasta in Butter and Sage Sauce. While traditionally associated with Italian peasants, flour made from chestnuts originally came about as an alternative for those who couldn’t afford wheat flour.
- Vegan Chestnut Soup. 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.
- Chestnut Stuffing. Whether you make this tasty stuffing as a Thanksgiving side or a comfort food dish for another meal, you’ll love the addition of meaty chestnuts for a different texture and flavor.
- Marrons Glacé. In France, these decadent candied chestnuts sell out quickly, because the flavor is so popular. Create them at home for an indulgent treat that would work great as a party or even wedding flavor.
- Karyoka Truffles. Try karyoka or Turkish truffles made from chocolate-covered chestnut puree sprinkled with chopped pistachios, for a different twist on holiday candy.
- Tuscan Chestnut Cake. This unleavened chestnut dessert tastes like a cross between a slightly sweet cake and a flatbread, and usually appears on fall tables in Tuscany.
- Roast Goose and Chestnut Stuffing. Before turkey took over, goose often starred as the centerpiece at holiday meals. Stuffed with a savory chestnut filling, this rolled goose roast comes out tender and moist thanks to a water bath that keeps it from drying out.
- Sweetened Chestnut Purée. Used in a variety of Italian, French, and Hungarian desserts, sweetened chestnut puree has a nutty, subtle flavor that levels up a range of desserts.
- Roasting Chestnuts on the Grill. Forget about an open fire—roast your chestnuts on the grill for a smoky, toasty flavor. The high, intense heat your grill can deliver will result in a deliciously sweet taste.
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- In a large saucepan, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat until lightly browned, about 5 minutes. Add the shallots and celery root and cook until the celery root is just tender, about 10 minutes. Transfer the vegetables to a bowl, leaving the pancetta and fat in the saucepan.
- Add the remaining 1 tablespoon of butter to the saucepan along with the mushrooms and all but 2 tablespoons of the chestnuts. Cook over moderately high heat, stirring occasionally, until the mushrooms have released their liquid and are slightly softened, 6 minutes. Add 2 tablespoons of the chicken stock and the celery root mixture and cook for 1 minute. Add the Cognac and cook until evaporated, 2 minutes.
- Add the bay leaf, sage and thyme sprigs to the saucepan along with the remaining 3 3/4 cups plus 2 tablespoons of chicken stock. Bring to a boil and simmer for 30 minutes, stirring occasionally. Discard the pancetta, bay leaf, sage and thyme.
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