CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Creamy Chestnut Soup

bonnie's
recipe box

Printview my recipes
this recipe viewed 18 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 8
Ready in: 2-5 hrs

  • 4 pounds fresh chestnuts, whole, peeled
  • 1 medium onion
  • 12 medium shallots
  • 4 stalks celery
  • 5 ounces sliced prosciutto
  • 3 tablespoons butter
  • 2 1/2 quarts chicken stock, unsalted
  • 1 teaspoon fennel seeds
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1/2 teaspoon fresh ground white pepper
  • 1/4 cup dried cepes or porcini mushrooms

Adjust oven rack to middle position and heat oven to 400 degrees F.

With a small, sharp knife, slit the outer shell of each chestnut, put them in a shallow baking pan, and roast until tender, 15 to 20 minutes.

Peel off the outer shells and inner skins while still warm. Reheat if the chestnuts cool and become difficult to peel.

Peel and thinly slice the onion and the shallots. Thinly slice the celery tops and leaves (reserve ribs for another use). Julienne the prosciutto. Wrap and refrigerate 2 tablespoons prosciutto for garnish.

Heat 2 tablespoons of the butter in an 8-quart soup kettle and saute, the onion, shallots and remaining prosciutto over medium heat until softened, about 5 minutes.

In a large saucepan, bring 6 cups of the chicken stock to a boil. Stir the hot chicken stock into the shallot mixture along with the chestnuts, celery, fennel seeds, bay leaf, and 1/2 teaspoon salt.

Bring the mixture to a boil and skim. Reduce the heat and simmer covered for 45 minutes. Remove and set aside 16 chestnuts for garnish.

Continue simmering until remaining chestnuts are very tender, about 45 minutes longer.

Remove soup from heat, discard the bay leaf, and set aside to cool 15 minutes. Pour the soup into the work bowl of a food processor fitted with a metal blade, or into a blender. Puree, then strain through a fine sieve or tamis.

Reheat the soup over low heat. Bring the remaining 4 cups of chicken stock to a boil in a saucepan and stir in enough stock (3 to 4 cups) to thin soup to the consistency of thick cream.

Bring the soup to a boil, stir in the heavy cream, 1/2 teaspoon white pepper, and salt to taste. Cover and keep warm over low heat.

For the garnish, put the dried cepes in a small saucepan with enough water to cover and simmer until tender, 3 to 4 minutes. Drain and cut into 1/4-inch dice.

Heat the remaining tablespoon butter in a medium nonstick skillet and saute the cepes, the reserved chestnuts, and the reserved prosciutto until crisp, 3 to 4 minutes. Remove pan from heat and stir in the parsley.

Divide the garnish evenly among individual soup bowls and ladle hot soup over it. Serve immediately.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Bacon Chestnut Wraps
   by sgre52160



1 lb bacon 1 can whole water chestnuts Sauce 1 cup packed brown sugar and ketchup 2 tsp soy sauce Precook bacon until limp but not crisp. Cut bacon into halves or thirds and wrap around wate




Chestnut Sweet Potatoes
   by sealibra75








Chestnut And Baked Sausage Dressing
   by HappyCook80



Chestnut and Baked Sausage Dressing 1 loaf French or Italian coarse country bread, 1 pound 3 tablespoons unsalted butter plus additional butter 1 1/2 cups chopped yellow onion 1/2 cup chopped ce




Chestnut Turkey Sausage Stuffing
   by sgre52160



1 lb turkey breakfast sausage 2 cups chopped onion 1 (10 oz)French baguette, cut into 1-inch cubes 1 (15-1/2 oz) can chestnuts, drained 1/2 cup chopped fresh parsley 1/2 tsp dried thyme, dri




Soup - Creamy Broccoli
   by samiller426



¼ cup chopped onions 1 Tbsp butter or margarine 1 Tbsp flour 2 cups milk 4 oz Philadelphia Cream Cheese, cubed ½ lb (8 oz) Velveeta, cut into ½” cubes 1 package (10 oz) frozen, chopped broc





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.