Best 4 Easy Chestnut Soup Recipes

CHESTNUT SOUP

Steps:

• Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
• Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
• Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.
• Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.

CHESTNUT SOUP

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.

FAST, EASY, ELEGANT CHESTNUT SOUP

Steps:

• This is really easy.
• Put everything except the cream, salt and pepper in a soup pot.
• Bring to boil, turn dow, and cook gently for 30 minutes.
• Mush up the chestnuts a bit with a fork.
• Decide if you want the soup a bit chunky, or really smooth.
• I prefer the smooth version.
• For both, use immersion blender to the point where you like the look of the soup for a chunky version.
• For the really smooth version, blend in blender after using the immersion blender until it reaches the consistency you like.
• Taste, check for seasoning, add salt and pepper, stir in cream.
• If it is too thick, add a bit of stock or water.
• I liked it best a bit thick.

CAULIFLOWER & CHESTNUT SOUP

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.