CHESTNUT SOUP WITH BACON AND CHIVES
Steps:
- In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
- Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
- Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.
CHESTNUT SOUP
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the top off the leek, slice it lengthwise and chop it roughly. Soak the leek briefly in water to remove sand and grit, then drain. Heat a heavy bottomed skillet over medium heat, and butter and sweat celery and leeks in the butter until very soft DO NOT BROWN. Add the roasted chestnuts and chicken stock and bring to a simmer. If you are using frozen chestnuts, simmer for approximately 20 minutes, or until the starch begins to develop and the soup begins to thicken. If fresh chestnuts are used, simmer for approximately 30 minutes or until the starch begins to develop and you can easily crush the nuts against the side of the pot with a spoon. Turn off heat and allow the soup to cool slightly, otherwise the stream from the hot soup may cause the blender to malfunction. Pour the soup into a blender (or use an immersion blender right in the pot) blend until there are no longer any large pieces of chestnut, celery and leeks and the soup is somewhat smooth. Very small pieces of chestnut should remain. Return soup to pot and bring to a simmer again, add the cream and the port. Reduce until slightly thickened. Season with salt and pepper to taste. If the soup becomes too thick, adjust the consistency by adding a bit of water. The soup should be stirred well before serving, if it is in a thermos, shake it very well before pouring into bowls.
LEEK AND CHESTNUT SOUP
I haven't tried this yet, but I plan to this week. It is from the Ciao Chow Linda blog at http://ciaochowlinda.blogspot.com. The original recipe didn't say how many servings this makes, so I guessed. It also called for heavy cream. I left this out, but feel free to add it during the reheating that occurs after the puree process.
Provided by Paris D
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter and sauté the leeks, carrots and chestnuts for about 10 minutes.
- Add the chicken stock, wine, salt and pepper and continue to simmer on low heat, partially covered, for another 20 to 30 minutes or until the chestnuts are fully cooked.
- Put everything in the blender to puree, then reheat (add heavy cream here if desired).
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 223.7, Fat 7.7, SaturatedFat 4.1, Cholesterol 17.9, Sodium 187.2, Carbohydrate 33.8, Fiber 0.9, Sugar 3.3, Protein 3.8
BEST SPINACH DIP EVER
This is my dad's recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.
Provided by Shawna
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 6h15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
- Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
Nutrition Facts : Calories 682 calories, Carbohydrate 53.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.9 g, Protein 13.3 g, SaturatedFat 15.1 g, Sodium 1183.4 mg, Sugar 2.7 g
LEEK AND CHESTNUT SOUP
_Minestra di porri e castagne_ Piemonte
Number Of Ingredients 9
Steps:
- Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes.
- Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking.
- Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread.
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