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Roasted Chestnut Soup

Posted in Soup | Thursday, October 23rd, 2008 | Trackback

RECIPE BANC

Roasted Chestnut Soup for the Holidays

Garden of Healing®

Yield: 4 servings
Time: Less than one hour

Create a healthy holiday table with chestnuts. Rich in nutrition, chestnuts are a delicious and healthy food - packed full of important nutrition.

Chestnuts are low-fat, gluten-free, a good source of fiber, surprising amount of vitamin C (infact, they are the only “nuts” that carry vitamin C!), and they have beneficial fatty acids. Chestnuts have a wonderful crumbly texture and mild sweet flavor.

To deliver the warmth of the Holidays, try this soup with its rich, creamy distinctive flavor.

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10 large chestnuts, peeled or unpeeled
4 cups quality chicken stock
2 tablespoons extra virgin olive oil
2 cups chopped celery
1/2 cup chopped onion
Chopped celery leaves or parsley for garnish
Fresh ground black pepper
Salt, to taste

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Instructions:

If you already have peeled chestnuts, proceed to the next step. Otherwise, preheat oven to 350 degrees. Using a sharp paring knife, make an “X” on the flat side of each chestnut.

Roast in an open pan for 10 to 15 minutes, or until the skins begin to open away from the meat. Remove both outer and inner skins while chestnuts are warm.

Place olive oil or butter in deep skillet or casserole, and turn heat to medium. A couple of minutes later, add celery, onion and a good sprinkling of salt and pepper, and cook, stirring occasionally, until onion is translucent, about 10 minutes. Add stock and chestnuts, bring to a boil and partly cover. Lower heat, and simmer until chestnuts are mushy, about 30 minutes.

Carefully puree soup in a blender, or cool and then puree. Measure and add water to total 6 cups of liquid. Reheat, adjust seasoning if necessary and serve, garnished with celery leaves or parsley.

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