Chestnut Soup
A gorgeous very rich soup - for that special occassion.
This is originally from a Donna Hay magazine (some time in 2005, winter)
This recipe has been altered from the original ...
(this is what is needed for about 400-500ml of soup)
400g - shelled chestnuts
1 brown onion - finely chopped
2-3 cloves garlic - finely chopped / crushed
500ml stock (vegetable or chicken) ...
20g butter
250-300ml pouring cream
1 Tbsp olive oil
salt / pepper
Porcini Oil:
1/4 cup olive oil
3-5g dried porcini mushrooms.
To Make oil:
put dried mushrooms & olive oil in small saucepan - over low heat .. heat for approx 5 minutes - then take off heat to cool.
When cool - strain off mushrooms - retaining only the oil.
To de-shell / de-skin chestnuts:
Roasting:
. cut a small cross in the base of the chestnuts
. pre-heat oven - 220C
. roast in pre-heated oven for 15-20 minutes
. take out of oven .. and place in newspaper - wrap fairly tightly - the steam will loosten the skins to remove outer shell & inner skin
Boiling:
. cut a small cross in the base of the chestnuts
. boil in water - approx 15-20 mins
. take out - drain/ cool ... skins should remove
To Make Soup:
in a largish pot .. heat over fairly high heat
. add onion, olive oil (1 Tbsp), garlic, chestnuts - and fry for approx 2-3 minutes until onion starts to soften
. add stock - and cook for approx 15-20 minutes until chestnuts are soft
(you may need to skim the top of the soup - and add more liquid if it looks like too much has boiled away).
.(also - I had to cook it for longer than 20 minutes - because I shelled the chestnuts & used them raw ... <-- I don't recommend this method - it's painful - both timewise and fingernail pain wise)
take off heat when cooked - for just a minute or too (until the liquid has stopped bubbling)
add cream - stir through
add salt & pepper to taste
blend soup in food processor
pass through sieve to remove larger chunks of chestnuts .. this will result in a smoother soup
To serve:
drizzle each serving with a small amount of porcini oil
Enjoy
This is originally from a Donna Hay magazine (some time in 2005, winter)
This recipe has been altered from the original ...
(this is what is needed for about 400-500ml of soup)
400g - shelled chestnuts
1 brown onion - finely chopped
2-3 cloves garlic - finely chopped / crushed
500ml stock (vegetable or chicken) ...
20g butter
250-300ml pouring cream
1 Tbsp olive oil
salt / pepper
Porcini Oil:
1/4 cup olive oil
3-5g dried porcini mushrooms.
To Make oil:
put dried mushrooms & olive oil in small saucepan - over low heat .. heat for approx 5 minutes - then take off heat to cool.
When cool - strain off mushrooms - retaining only the oil.
To de-shell / de-skin chestnuts:
Roasting:
. cut a small cross in the base of the chestnuts
. pre-heat oven - 220C
. roast in pre-heated oven for 15-20 minutes
. take out of oven .. and place in newspaper - wrap fairly tightly - the steam will loosten the skins to remove outer shell & inner skin
Boiling:
. cut a small cross in the base of the chestnuts
. boil in water - approx 15-20 mins
. take out - drain/ cool ... skins should remove
To Make Soup:
in a largish pot .. heat over fairly high heat
. add onion, olive oil (1 Tbsp), garlic, chestnuts - and fry for approx 2-3 minutes until onion starts to soften
. add stock - and cook for approx 15-20 minutes until chestnuts are soft
(you may need to skim the top of the soup - and add more liquid if it looks like too much has boiled away).
.(also - I had to cook it for longer than 20 minutes - because I shelled the chestnuts & used them raw ... <-- I don't recommend this method - it's painful - both timewise and fingernail pain wise)
take off heat when cooked - for just a minute or too (until the liquid has stopped bubbling)
add cream - stir through
add salt & pepper to taste
blend soup in food processor
pass through sieve to remove larger chunks of chestnuts .. this will result in a smoother soup
To serve:
drizzle each serving with a small amount of porcini oil
Enjoy
posted by bec at 1:09 pm
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