Cream Of Chestnut Soup Recipe
Cream of chest nut soup is a fresh and peppy soup made with vegetables and cream. Prepared along with chest nuts in a meat stock, the cream of chestnut soup is spiced with nutmeg and can be served with an apple ring garnish topped with parsley. Served as an appetizer, this simple and light soup is very appealing.
Ingredients
2 to 3 cups fresh peeled chestnuts (buy 2 pounds to produce this amount) or 1 large can chestnut puree (unsweetened)
3 tablespoons butter
1 large onion, sliced
2 small carrots, sliced
1 stalk celery, sliced
4 to 5 cups ham, Basic Chicken or Beef Stock (or water and bouillon cubes)
1 tablespoon chopped parsley (or 3 or 4 sprigs parsley)
Pinch of thyme
1 bay leaf
Pinch of nutmeg
Salt and pepper
1 cup cream
Apple Ring Garnish
2 to 3 cooking apples
4 tablespoons butter
1 to 2 teaspoon sugar
1 tablespoon chopped parsley
Directions
If using fresh chestnuts, prepare as follows: Make small slit in top of each nut; place in well-greased pan in moderate oven 10 to 15 minutes to loosen both outer and inner skin.
Remove both skins.
If using canned chestnut puree, add to soup after vegetables have been cooked.
Melt butter.
Add onion, carrots, and celery; mix well over gentle heat.
Add chestnuts; cover.
Cook 3 to 4 minutes; shake pan occasionally.
Add stock, herbs, and seasoning; simmer 20 to 30 minutes, until chestnuts and vegetables are tender.
Remove bay leaf.
Put soup into electric blender or food processor; blend until smooth.
Or put through fine food mill.
Return to pan; reheat.
Season to taste.
Make Apple-Ring Garnish.
Peel and core apples; cut into rings.
Melt butter; fry apples until golden brown on each side.
Sprinkle slices with a little sugar.
Float 1 or 2 apple slices in each soup cup; sprinkle with parsley.
Remove both skins.
If using canned chestnut puree, add to soup after vegetables have been cooked.
Melt butter.
Add onion, carrots, and celery; mix well over gentle heat.
Add chestnuts; cover.
Cook 3 to 4 minutes; shake pan occasionally.
Add stock, herbs, and seasoning; simmer 20 to 30 minutes, until chestnuts and vegetables are tender.
Remove bay leaf.
Put soup into electric blender or food processor; blend until smooth.
Or put through fine food mill.
Return to pan; reheat.
Season to taste.
Make Apple-Ring Garnish.
Peel and core apples; cut into rings.
Melt butter; fry apples until golden brown on each side.
Sprinkle slices with a little sugar.
Float 1 or 2 apple slices in each soup cup; sprinkle with parsley.
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