Chestnut Soup (Liquid Gold)

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)