So we went to New York last weekend, and I love that they sell Hot Roasted chestnuts on the streets.  I just adore roasted chestnuts, as does my whole family.  Of course we had to get some, and they were so scrumptious. I immediately decided I was going to make something this week that involved roasting some chestnuts.

This soup came out so velvety and savory! AND it was a cinch to make, I have never made Chestnut soup before and after looking at several recipes I figured I could wing it! I am very glad I did, make sure you have a nice baguette to sop up the soup with and trust me your family will be going back for seconds.  This made enough for probably six people.

Fresh chestnut fruits have about 180 calories of edible parts, which is much lower than walnuts, almonds, other nuts and dried fruit. Chestnuts, as with all plant foods, contain no cholesterol and contain very little fat, mostly unsaturated, and no gluten.They are the only “nuts” that contain vitamin C!  The fruit can be peeled and eaten raw, but it can be somewhat astringent, especially if the pellicle (the thin layer encasing the nut under the shell) is not removed.

Another method of eating the fruit involves roasting, which does not require peeling. Roasting requires scoring the fruit beforehand to prevent undue expansion and “explosion” of the fruit. Once cooked, its texture is similar to that of a baked potato, with a delicate, sweet, and nutty flavor.

 

First you will need 1 ½ lb of chestnuts, I purchase more as sometimes you get a few “bad” nuts and you won’t know until they are cooked.

Find the flat side of the nut and using a serrated knife cut through the shell making an X. Place on a cookie sheet and place in a preheated oven at 425 degrees.

Roast the nuts for 12 -15 minutes, you will see the shell pulling back from the nut. Remove and allow to cool. Once cooled remove the shell and set the nuts aside.  (If the nut is black it is no good)

 

You will need about 20 ounces of roasted chestnuts

2 cups of heavy cream

1 onion chopped

2 celery stalks chopped

2 carrots julienned

1 48oz container chicken broth

2 tablespoons minced garlic

¼ cup apple brandy

½ stick of butter

Melt the butter in a large pot, add the onion, garlic, celery and cook until almost translucent,

add the carrots and continue to cook over a med high heat.

Once the carrots have softened a bit, add chopped chestnuts and broth.

Bring to a boil and allow the liquid to reduce, about 4 minutes.

Using a blender puree the soup (be careful when using the blender with hot foods)

return to the pot and add the cream and brandy, cook on med low for a few minutes allowing the flavors to marry.

Serve with a nice baguette and enjoy this remarkably easy soup.

 

Bon appétit

LauraLovingLife

 

“In France, cooking is a serious art form and a national sport.”
― Julia Child

 

 

 

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