Best 6 Chestnut Soup With Bacon And Chives Recipes

CHESTNUT SOUP

Steps:

• To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
• In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
• Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

DIY INSTANT POTATO-BACON AND CHIVE SOUP

Steps:

• Add the instant mashed potatoes, milk powder, bouillon granules, bacon crumbles, chives, garlic powder, onion powder and 1/8 teaspoon black pepper a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.)
• To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating.

CHESTNUT SOUP

Steps:

• Heat butter in a medium saucepan. Add the onion, celery and carrot and saute a few minutes to begin the cooking process. Sprinkle on the flour and cook a minute or until slightly browned. Add the broth, cover and simmer 15 minutes or until tender. Add chestnuts or puree and simmer for 5 to 10 minutes longer.
• Puree in a blender or food processor and return to a saucepan to reheat. If too thin, simmer over low heat, stirring continuously until thickened or if too thick, add more liquid. Season to taste with salt and pepper, add a dash of Madeira and ladle out. Garnish with sour cream and chives if you wish.

CREAMY CHESTNUT SOUP

Steps:

• Step 1 (to unpeel fresh chestnuts, see section above for detailed instructions*) - Score your chestnuts with an "X", deep enough to cut through the outer skin and transfer the chestnuts to a pot of cold water. Bring the water to a boil and simmer for 10 minutes. Remove the chestnuts from the water, wrap them in a kitchen towel and let cool until cool enough to handle and peel the chestnuts.
• Step 2 - Fill a large pot over medium heat with the chicken stock and chestnuts. Add the bay leaf, bring to a boil, lower the heat to medium-low and simmer for 25-30 minutes with a lid on (or only 15-20 minutes if using already cooked chestnuts), until the chestnuts are fork-tender.
• Reserve about 4-6 chestnuts aside and chop them roughly (for garnish later). Discard the bay leaf.
• Step 3 - Using an immersion blender, mix the chestnuts until smooth. - or, working in batches, purée soup in a blender until smooth and return soup to saucepan. Stir in the heavy cream, salt, pepper and nutmeg. Cook soup for 3-5 extra minutes until slightly thick. If the soup is too thin for your liking, continue to cook it. If the soup is too creamy-thick for your liking, stir in more water or heavy cream, one tablespoon at a time.
• For serving, ladle soup into individual bowls. Top each bowl with 1 tablespoon of crème fraiche, chopped chive and the reserved chopped chestnuts. Enjoy immediately.

POPCORN SALAD

Steps:

• In a large bowl, combine mayonnaise, celery, 1 cup cheese, water chestnuts, 1/2 cup bacon, carrots and chives; mix well. Add popcorn; stir to coat. Spoon into a lettuce-lined bowl. Top with the remaining cheese and bacon. Serve immediately.

CHESTNUT, BACON & PARSNIP SOUP

Steps:

• Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.