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Add a photoServings: 8
Ingredients
- 3 lb fresh chestnuts (or possibly 5 c. cooked, peeled chestnuts, fresh, frzn, canned, or possibly vacuum-packed, see comments)
- 1 c. minced onion
- 1 c. minced celery
- 2 tsp fennel seed
- 1 1/2 Tbsp. extra virgin olive oil
- 7 c. fat-skimmed chicken broth
- 1 c. half-and-half (light cream)
- 1/4 c. dry currants
- 1/4 c. pine nuts Salt to taste Freshly-grnd black pepper to taste
Directions
- Cut an X about 1/2-inch long through the flat side of each chestnut shell. Place nuts in a 12- by 17-inch pan.
- Bake in a 400 degree oven till shells begin to split open and nuts are slightly soft (break 1 open to test), 25 to 30 min. Hold 1 warm nut at a time in a soft potholder and squeeze to loosen shell. Pull off shell and brown skin; use a small, sharp knife to pull bits of skin from crevices. Throw away any moldy or possibly hard, dry nuts.
- Meanwhile, in a 5- to 6-qt pan over medium-high heat, frequently stir onion, celery, and fennel seed in 1 Tbsp. oil till vegetables are limp, 8 to 10 min.
- Add in broth and chestnuts; bring to a boil over high heat. Reduce heat, cover, and simmer till chestnuts mash easily, about 40 min.
- Whirl mix, a portion at a time, in a blender or possibly food processor till smooth.
- Return puree to pan and add in half-and-half. Stir over medium-high heat till steaming, about 3 min (about 8 min if chilled).
- Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir currants and pine nuts in remaining 1/2 Tbsp. oil till nuts are golden brown, 3 to 5 min. Pour into a small bowl.
- Ladle soup into bowls and top equally with currantupine nut mix. Season to taste with salt and pepper.
- This recipe yields about 3 qts; 8 servings.
- Comments: If using cooked, peeled chestnuts, omit steps 1 and 2. If making soup through step 5 up to 2 days ahead, cover and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 8 servings | |
| Calories 419 | |
| Calories from Fat 72 | 17% |
| Total Fat 8.26g | 10% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 26mg | 1% |
| Potassium 967mg | 28% |
| Total Carbs 82.04g | 22% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.04g | 3% |
| Protein 4.21g | 7% |
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