Roasted Chestnut Soup Recipes

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!

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.

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.