Elegant Chestnut Soup
Yield
4 servingsPrep
35 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chestnuts
roasted and peeled |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
onions
finely chopped |
|
| ¼ | cup |
celery
chopped |
|
| 2 ¼ | cups |
water
|
|
| ¾ | cup |
apple juice
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | each |
vegetable stock cubes
|
*
|
| 1 | dash |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chestnuts
roasted and peeled |
*
|
| 15 | ml |
vegetable oil
|
|
| 118 | ml |
onions
finely chopped |
|
| 59 | ml |
celery
chopped |
|
| 532 | ml |
water
|
|
| 177 | ml |
apple juice
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 1 | each |
vegetable stock cubes
|
*
|
| 1 | dash |
nutmeg
|
*
|
Directions
- To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold.
On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X.
Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom.
Bake the chestnuts for 20 to 25 minutes at 350℉ (180℃) until browned and the cuts peel back naturally from the heat. Test one chestnut to be sure its "meat" is tender.
When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes.
Some people like to boil the cut chestnuts for easier peeling. This is okay, though some nutrients and flavour will be lost.
Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat.
Heat the oil until hot and sauté the onion until semi-tender. Add the celery and sauté until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients*.
Simmer everything on low to medium heat (do NOT boil!) for about 15 to 20 minutes or until hot throughout and the flavours mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as a garnish.
