ROASTED CHESTNUT SOUP WITH THYME CREAM
Found on myrecipes.com
- 3 cups whole
roasted bottled chestnuts
- 2 cups chopped
- 3/4 cup thinly
- 1 tablespoon
- 6 cups fat-free,
lower-sodium chicken broth
- 5/8 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 1/3 cup heavy
- 1 1/2 teaspoons
chopped fresh thyme leaves
- Preheat oven
chestnuts on a jelly-roll pan. Bake at 400° for 15 minutes. Place
chestnuts in a large bowl; cool to room temperature.
onion, carrot, and oil on pan; toss to coat vegetables. Bake at 400° for 1
hour or until tender, stirring occasionally. Add to chestnuts; stir in
broth. Pour half of broth mixture into a blender; blend until smooth. Pour
pureed mixture into a Dutch oven. Repeat procedure with remaining broth
mixture. Stir in 1/2 teaspoon salt and pepper. Place pan over medium-high
heat; bring to a simmer. Reduce heat, and simmer 20 minutes.
- Place cream
in a medium bowl; beat with a mixer at high speed until soft peaks form.
Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form
(do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top
each serving with about 1 tablespoon cream. Sprinkle with thyme. Serve
CHESTNUT COQUINA SQUASH SOUP WITH PORCINI MUSHROOMS
- Pancetta or bacon- 50 gr.
- Red Onions- 2
- Coquina Squash- 1
- Fresh Thyme- a few sprigs
- Dried Porcini Mushrooms (or any other dried
mushrooms)-40 gr/1/4 cup
- Olive oil- 1 tbsp.
- Chestnut puree- 400 gr/15 oz can
- Chilli flakes (optional)- 1/4 tsp.
- Stew Mix (barley, split peas and lentils) or barley-
- Chicken stock- 1 1/2 litres
- Salt and pepper to taste
Cut your bacon into 1 cm pieces, peel, deseed and dice
your squash into 1 cm dice as well, peel and chop your onions and remove thyme
leaves from the sprigs. Soak the dried mushrooms in a cup of boiling water for
Set a large pot on the stove and heat 1 tbsp. of olive
oil in it, then cook your bacon over medium heat, add onions, chilli flakes if
using and thyme and cook for about 5 minutes until onions are softened.
Now add squash, barley and lentil mix and stir to lightly coat the ingredients
Lastly add your pureed chestnuts, dried mushrooms with
the liquid (make sure none of the grit get in there) and chicken stock, a pinch
of salt and pepper, turn the heat up and bring to a boil, then turn the heat to
low and simmer for 40 minutes.
Check if your squash is cooked at the end, remove 1/2 of
the soup and blend it in a food processor, then return it back to the pot and
combine for a thicker texture. Alternatively you can blend all of it if you
prefer a smoother soup but I love having a bit of roughness to it.
Serve with lightly toasted bread and a dollop of Greek
yogurt or sour cream.
This recipe was adapted from Jamie Oliver’s “Jamie’s
PUMPKIN CHESTNUT SOUP
From Martha Stewart Serves 10
MUSHROOM, CHESTNUT, THYME AND COUCOUS SALAD
Found on ledelicieux.com
Prep time 15 min Cook Time 15 min Total Time 30
Serves 2 as a
light lunch or serves 4 as a side dish.
- 200g of couscous
- 250ml of hot
- 200g of
- 2 cloves of
- 1 small brown
onion, peeled and sliced
- 1 cup of
silverbeet (chard) leaves shredded
- juice of 1 lemon
- 1 tablespoon of
- 4 chestnuts
- 2 tsp of freshly
picked thyme leaves
- salt and pepper
- Begin by preparing
the chestnuts. Carefully score a cross into the flat side of the chestnuts
with a sharp knife. Make sure the knife cuts through the outer shell of
the chestnuts as this will help them peel back under the heat of the grill
making the removal of the shell easier.
- Turn on the
grill and place the chestnuts on a tray under the heat for 10 to 15
minutes. Keep an eye on them and you will notice the shell will start to
peel back on the nuts. Don't worry if parts of them burn as this is just
the outer shell.
- Remove the
chestnuts from the heat and wrap in a clean tea towel and when cool peel,
making sure to remove the outer shell and the inner pellicle. Chop and set
- Place the
vegetable stock in a saucepan and bring to the boil. Remove from the heat
and place the couscous in a large bowl and pour the hot stock over the
top. Stir to combine and then cover with cling film and set aside.
- Place a frying
pan over a medium low heat and add the olive oil and onions. Sautee the
onions until they begin to slightly caramelise. Add the mushrooms, season
with salt and pepper, and cook for 5 minutes. Add the garlic, thyme and
silverbeet, stir to combine and then remove from the heat before adding
the lemon juice.
- Remove the cling
film from the couscous and using a fork carefully fluff up the couscous.
Add the mushroom mixture and along with the chestnuts and mix to combine.
Adjust seasonings as necessary and serve warm or at room temperature.
BEAN, TAHINI & CHESTNUT SALAD
From Green Kitchen Stories
If chestnuts are not in
season you can swap them for some freshly roasted walnuts. If you use canned
beans they of course don’t have to be cooked again, just rinse them thoroughly.
200 g chestnuts
500 g mixed beans (we used
cooked black beans, cooked white beans, cooked fava beans and sprouted mung
1 bunch of winter spinach,
torn in big pieces
2 avocados, diced
1 apple, diced
2 purple carrots, sliced
1 bunch of fresh cilantro,
2 tbsp tahini (sesame paste)
4 tbsp olive oil (or 3 tbsp water)
1 tbsp raw honey2 tbsp lemon juice
sea salt and pepper to taste
1. Preheat the oven to
2. Use a small sharp knife to cut a cross into the skin of the chestnuts. Put
them in a pan and roast until the skin opens and the insides are tender, about
3. Meanwhile, combine the beans in a big bowl, add spinach, avocados, apples,
carrots. Set aside and start preparing the dressing.
4. Whisk all ingredients in a small bowl until it becomes creamy. Taste and
season with salt and pepper.
5. Remove the chestnuts from the oven. Peel them while they are warm and add
half of them to the salad.
6. Add also half of the dressing, and toss everything until well combined. Top
with a bunch of fresh cilantro.
7. Serve with some warm chestnuts and dressing on the side.
CHESTNUT PEAR BLUE CHEESE & DANDELION SALAD
From Amelia Crook
How to Roast Chestnuts
Pre-heat oven to 180C/350F.
With a sharp pairing knife, make an incision around the middle of the nut,
cutting through the shell and a little bit into the flesh. This will stop the
nut exploding in the oven. Place the slit nuts onto a rimmed baking tray and
bake for 35 minutes. The shells will open up during the cooking process,
allowing you to pull off the outer shell and remove the skin from the sweet
flesh of the nut. Shell the nuts while they’re still hot, as it gets harder the
cooler they are.
- Several slices
of crisp, fresh red pear
- A chunk of mild
blue cheese, crumbled
- Enough bitter
leaves like dandelion to sit nicely on the plate
- A handful of
roasted, shelled and peeled chestnuts (or lightly toasted walnuts)
- Olive oil
- Salt and pepper
- 3 tablespoons
- 1 tablespoon red
- 1 teaspoon dijon
Method : To prepare the chestnuts (skip if
Heat about 2 tablespoons of
olive oil in a frying pan over a high heat. Saute chestnuts with salt and
pepper, stirring, until the chestnuts are golden brown and a bit crunchy on the
outside, about 4 minutes (cook too long and they’ll go hard on the inside,
which you don’t want).
To make the dressing: Place
all the ingredients into a small jar with a lid and shake.
To assemble the salad:
Arrange the salad ingredients
on a nice plate and drizzle the dressing over the top.
OF CHESTNUT SOUP
chopped pre-cooked peeled Dunstan Chestnuts
2 cups milk
½ cup diced
1/8 cup dry
1 cup half
butter and simmer onions until soft. Add flour, salt, nutmeg and pepper. Slowly
add milk and chestnuts and simmer 10 min, Mash the chestnuts once lightly
during simmering. Add the wine and cream; heat for several minutes but don't
allow to boil. Serves 4-6.
butter or margarine
2 lbs of
pre-cooked peeled Dunstan Chestnuts
chicken broth or bouillon
½ cup red
in 4 Tbs butter for 10 min. In a large pot, sauté onion, celery in remaining
butter until tender. Add stock and bring to a boil. Add carrot and chestnuts
and simmer for 15 min. Add wine and simmer a few more minutes. Puree soup in
food processor. Return to pot and add salt, pepper and a dash of nutmeg to
taste. Simmer 10-15 min, stirring frequently. Serves 10-12.
pre-cooked peeled Dunstan Chestnuts in olive oil until golden, sprinkle lightly
with Tabasco to taste, and add a dash of paprika. A real treat!
chestnuts in red wine (Zinfandel or Chianti) with some bay leaves and a bit of
water, until al dente'. Fabulous!