CHESTNUT SOUP RECIPE RECIPES

SILKY CHESTNUT SOUP RECIPE - WOLFGANG PUCK | FOOD & WINE

Silky Chestnut Soup Recipe - Wolfgang Puck | Food & Wine image

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Provided by Wolfgang Puck

Total Time 1 hours 0 minutes

Yield 6

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
1 medium carrot (finely chopped)
1 celery rib (finely chopped)
½ medium onion (finely chopped)
2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar)
1 cup ruby port
1 thyme sprig
3 cups chicken stock or low-sodium broth
½ cup heavy cream
Salt and freshly ground pepper

Steps:

Melt the butter in a medium sauce-pan. Add the carrot, celery and onion and cook over moderately low heat, stirring, until softened, about 10 minutes. Add the chestnuts and cook for 4 minutes. Add the port and thyme and cook over moderately high heat until the port is reduced by half, about 4 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Discard the thyme sprig.
Add the cream to the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and bring to a simmer. Season with salt and pepper and serve.

CAULIFLOWER & CHESTNUT SOUP RECIPE | BBC GOOD FOOD

Cauliflower & chestnut soup recipe | BBC Good Food image

This creamy, vegetarian soup, from Becky Lovatt, is a great way to use up leftover chestnuts, or use freshly roasted chestnuts for a more intense flavour

Provided by Good Food team

Categories Soup

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 8

Ingredients

½ tbsp olive oil , plus a drizzle to serve
1 large onion , finely chopped
1 large cauliflower (about 600g/ 1lb 5oz), cut into florets
250ml milk
850ml vegetable stock
150ml double cream
200g pack vacuum-packed chestnuts , roughly chopped
25g grated parmesan or vegetarian alternative, to serve

Steps:

Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.

Nutrition Facts : Calories 419 calories, FatContent 26 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 8 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.7 milligram of sodium

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