Chestnut Soup Recipe,How To Make Chestnut Soup Recipe

By | April 30, 2017

Chestnut Soup recipe  is easy to make with help of very simple ingredients. This Chestnut Soup recipe  gets its zest from heavy cream,onion,and basil.Here is one of my favorite quick and easy Chestnut Soup recipe , best recipe of this kind and enjoy cooking.

Chestnut Soup Recipe

 

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Chestnut Soup Recipe

Chestnut Soup Recipe with a easy to make with help of very simple ingredients and one of and easy And Chestnut Soup Recipe,famous Chestnut Soup recipe

Course Soup
Cuisine French
Prep Time 14 minutes
Cook Time 35 minutes
Total Time 49 minutes
Servings 6 people
Calories 269 kcal
Author Planet Food Geeks

Ingredients

  • 4 lb chestnuts (8 cups) fresh
  • whole peeled
  • 1 md onion
  • 12 md shallots
  • 4 stalks celery
  • 5 oz prosciutto Sliced
  • 3 T butter
  • 2 1/2 qt chicken stock unsalted
  • 1 t fennel seeds
  • 1 bay leaf
  • 1/2 t salt
  • 1/2 c heavy cream
  • 1/2 t white pepper Fresh Ground
  • 1/4 c cèpes (or porcini),Dried
  • mushrooms

Instructions

  1. Adjust oven rack to middle position and heat oven to 400F. With a small, sharp knife, slit the outer shell of each chestnut, put them in a shallow baking pan, and roast until tender, 15 to 20 minutes.

  2. Peel off the outer shells and inner skins while still warm. Reheat if the chestnuts cool and become difficult to peel. 

  3. Peel and thinly slice the onion and the shallots. Thinly slice the celery tops and leaves (reserve ribs for another use). Julienne the prosciutto.

  4. Wrap and refrigerate 2 tablespoons prosciutto for garnish.

  5. Heat 2 tablespoons of the butter in an 8-quart soup kettle and saute the onion, shallots and remaining prosciutto over medium heat until softened, about 5 minutes. 

  6. In a large saucepan, bring 6 cups of the chicken stock to a boil. Stir the hot chicken stock into the shallot mixture along with the chestnuts, celery, fennel seeds, bay leaf, and 1/2 teaspoon salt. 

  7. Bring the mixture to a boil and skim. Reduce the heat and simmer, covered, for 45 minutes. Remove and set aside 16 chestnuts for garnish. 

  8. Continue simmering until remaining chestnuts are very tender, about 45 minutes longer. Remove soup from heat, discard the bay leaf, and set aside to cool 15 minutes.

  9. Pour the soup into the workbowl of a food processor fitted with a metal blade, or into a blender. Pure, then strain through a fine sieve or tamis.

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