How To make Elegant Chestnut Soup
3 c Chestnuts, roasted & peeled
1 tb Oil
1/2 c Onion, finely chopped
1/4 c Celery, chopped
2 1/4 c Water
3/4 c Apple juice
1 ts Tamari
1 Vegetable bouillon cube
OPTIONAL:
1 ds Nutmeg
* To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20-25 minutes at 350F until browned and the cuts peel back naturally from the heat. Test one chestnut to be sure its "meat" is tender. When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. This is okay, though some nutrients and flavour will be lost. Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat. Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients*. Simmer everything on low to medium heat (do NOT boil!) for about 15-20 minutes or until hot throughout and the flavours mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as a garnish. Keeps 4-6 days refrigerated. *Two vegetable bouillon cubes may be used instead of the tamari or miso. Also, 1/2 cup applesauce and 2 1/2 cups water can be used instead of the juice and 2 1/4 cups water. *Anne's note: I would assume by reading this, she means blend these ingredients in a blender and return to the pot. Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan
How To make Elegant Chestnut Soup's Videos
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Scallops and Roasted Chestnut Soup Recipe ???? - Episode 689
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CREAMY ROASTED CHESTNUT SOUP #soup # chestnut #asmr
As autumn sets in, it's the perfect time to embrace the bounties of the season. This recipe is like a taste of Northern Italy, with the star being the delightful sweet chestnuts. Paired with a medley of fresh vegetables, a crispy crouton touch, and the luxurious aroma of fresh truffles, it takes your taste buds on an exquisite journey!
Let me know what you think about it, and if you have any creative ideas to make it even more amazing, I'd love to hear them! Your input means the world to me. Let's cook up something extraordinary together! ❤️????
The Best Soup Garnishes For Stunning Soup
The Best Soup Garnishes For Stunning Soup
Livening Up Chicken Soup
An example of this can be a chicken soup recipe. Imagine a cream of chicken soup. It is beige in color and rather plain. Chicken soup tends to smell inviting and the flavor is appealing. However, now imagine the same bowl of soup with a swirl of cream on top and some chopped green onions.
Does that not look ten times as inviting? Garnishing your best soup recipes is something that only takes a couple of minutes but can transform a plain-looking soup into something elegant and restaurant class.
Recipe for Elegant Chestnut Soup
If you are having a dinner party or catering for a similar occasion where it is important to impress your guests, the following chestnut soup recipe can do just that. The swirl of cream on top is flavored with honey, pumpkin pie spice, black pepper and more and the garnish really does add to the flavor of the soup. This is an easy recipe to make but one that is guaranteed to impress, no matter what the occasion.
You will need:
• White part of 3 leeks, chopped
• 7 cups chicken broth
• 3 chopped ribs celery
• 1/2 stick butter
• 8 sprigs fresh thyme
• 2 cored, peeled, chopped green apples
• 1/2 teaspoon black pepper
• 1 1/2 cups heavy cream
• 4 cups roasted chestnuts, peeled and chopped
• 2 teaspoons salt
• Fresh thyme, for garnish
• Sliced apple, for garnish
For the Spiced Cream Garnish:
• 1 teaspoon honey
• 1/4 teaspoon salt
• 3/4 cup creme fraiche
• 1 teaspoon cider vinegar
• 3/4 teaspoon pumpkin pie spice
• 1/4 teaspoon black pepper
How to make it:
Melt the butter in a soup pot, and then add the celery, fresh thyme and leeks. Cook for 5 minutes or until the leeks are soft. Add the apples and chestnuts, turn the heat down and cover the soup pot. Cook for 15 minutes, stirring a couple of times. Add the cream and broth, then some salt and black pepper to taste.
Bring the soup to a boil, and then simmer it for half an hour. Pick out and discard the fresh thyme and puree the soup in batches in a blender. Add more salt or black pepper if you need to. Whisk the spiced cream ingredients.
Divide the soup between bowls and garnish each one with some spiced cream. Use a toothpick to pull it through the chestnut soup in a swirl pattern. Add some ground black pepper, apple slices and thyme sprigs to garnish.
Christmas QUAIL Recipe | Chestnut Puree & Cranberry Sauce
Christmas is almost here, so I made an easy fine-dining recipe for your Christmas dinner. Crispy skin quail with honey-glazed parsley root, chestnut puree, and cranberry sauce.
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chestnut soup
A beautiful soup! minimal effort but maximum taste. The result is a quite a thick soup so you can add a little extra water at the end to thin it if you want and therefore have EVEN MORE=result! :) Serves 4-6. Freezable (without the cream at the end). Ingredients at end screen. But really super good just as naked soup :) Enjoy!