How To make Chestnut Soup
2 ts Cannola Oil
1/2 ea Onion; Md, Chopped
1 ea Carrot; Md, Sliced
1 ea Celery Stalk; Sliced
4 c Chicken Broth
1 ts Sugar
1 ea Bay Leaf
1/4 ts Leaf Basil; Dried
1/8 ts Marjoram Leaves; Dried
1/2 lb Chestnuts; Abt. 24, *
1/2 c Evaporated Skimmed Milk
3/4 c Marsala, Sherry; OR
3/4 c Chicken Broth
1 x Salt & Pepper; To Taste
* Chestnuts should be roasted and shelled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a large pot, heat the oil and saute the onion, carrot and celery. Add the broth, sugar, bay leaf, basil, marjoram and chestnuts. Simmer until the chestnuts are tender, about 25 minutes. Remove and discard the bay leaf. Carefully transfer to a food processor or blender and puree the mixture. Return to the pot and stir in the evaporated milk, and bring to a boil; add the marsala, sherry or chicken broth. Season to taste with salt and pepper. Serve hot or cold.
How To make Chestnut Soup's Videos
Chestnut Soup Chinese Style: The Quick Guide
Chestnut Soup Chinese Style is sweet and delicious without greasy. If you don't add salt into the soup, you will find more rich and mellow taste from the soup. You would never forget it if you taste it. Hope you can try it at home.
You can replace other types chestnut to the Chinese chestnut if you can't buy it.
PRINT RECIPE & FIND INGREDIENTS:
Ingredients
10 chestnuts
200g pork ribs
6 slices of ginger
5 red dates
5g goji berries
800ml water
1/8 teaspoon salt
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Chapters:
00:00 Intro
00:10 Wash Chestnuts
00:24 Wash Pork Ribs
00:45 Prepare Ginger
00:56 Prepare Red Dates
01:08 Blanch Pork Ribs
01:38 Cook Chestnut Soup
02:01 Wash Goji Berries
02:14 Add Goji Berries
#MissChineseFood
The Secret Recipe for Irresistible Chestnut Mushroom Soup
#chestnutmushroomsoup #whattodowithchestnuts #howtousechestnuts
How to roast chestnuts video:
Donna makes an earthy, satisfying soup highlighting chestnuts and mushrooms.
Ingredients:
1 pound fresh, roasted chestnuts
12 ounces mushrooms
4 or 5 dried mushrooms (shiitake or porcini)
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
1 leek, white part, chopped
1 clove garlic, minced
1 bunch fresh thyme
6-8 cups low sodium chicken stock
½ cup heavy cream
Salt and pepper to taste
HOW TO ROAST CHESTNUTS:
Directions:
Roast and peel the chestnuts.
In a small bowl, hydrate the dried mushrooms with boiling water for 15 minutes. Saving the liquid, strain for sediment. Chop the mushrooms and set aside.
In a large stock, heat 1 tablespoon butter and the olive oil over medium-high heat.
Roughly chop the mushrooms, saving 2-3 for garnish. Add the chopped mushrooms to the stock pot and season with salt and pepper. Cook mushrooms, stirring occasionally, until they brown and most of the moisture is gone. Add the onions, leeks and garlic and continue to cook for an additional 7-8 minutes. Add the chopped, dried mushrooms, and strained liquid, chicken stock, thyme and chestnuts. Bring to a boil, reduce heat and simmer until the chestnuts are tender and falling apart, about 1 hour. Remove the thyme and let the soup cool for 5 minutes.
In batches, place the solids in a blender or food processor and purée until smooth (you may need to add ¼ cup stock to blend). Add puréed mixture back with the soup. Check the seasonings. (Soup can be cooled completely at this point and frozen for later use. Thaw in the refrigerator overnight and continue with the following steps)
Melt the remaining butter in a small saute pan over medium-high heat. Slice the remaining mushrooms and add to the butter. Cook until crisp and golden brown.
When ready to serve, warm the soup and stir in the cream.
Garnish with the browned mushrooms.
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Creamy Chestnut Soup
Learn how to make Creamy Chestnut Soup in just a few steps.
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Chestnut and mushroom soup
This has to be one of my favourite all time soups it’s so tasty and delicious and quick to make !!
Chestnut Soup with water chestnuts and carrot(Chinese Style)(Body cooling soup)
Regional Italian Cuisine Chestnut Soup
Well known Melbourne restaurateur Caterina Borsato, from Caterina's Cucina e Bar, presents Michele with his fantastic variation on a chestnut soup in this segment from her Channel 31 cooking series (aired on 11th June 2011).