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Member
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Genderqueer Butch
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Owned by a few cats, Loved by one woman, and Looked up to by one child.
Join Date: Sep 2013
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Spicy Chestnut Soup
Given the fact that it is getting closer and closer to the time when you can buy roasted chestnuts out here where I live....I figured this would be a good one to post. Enjoy!
Spicy Chestnut Soup
Serves about 6
INGREDIENTS:
2 lbs. fresh chestnuts
1 qt. veggie stock
1 cup finely grated carrot
2 tablespoons butter
2 tablespoons flour
1/2 cup red wine
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
salt & pepper
smoked paprika
finely chopped parsley
METHOD:
Cut a slit in the flat side of each chestnut shell. Simmer in water to cover for 15 minutes or roast in the oven @ 375° F for 15-20 minutes. Peel chestnuts once cooled enough to touch and puree, adding a bit of the veggie stock if needed. Add puree and shredded carrots and remaining veggie stock to a large sauce pan and simmer slowly for about 30 minutes.
Melt butter in another small sauce pan, slowly add flour, creating a roux. When the roux begins to colour, add the hot chestnut and carrot mixture to it slowly, whisking to mix evenly. Add wine, nutmeg, cayenne, salt and pepper and simmer over very low heat for 10 minutes more, stirring often.
Ladle into bowls and garnish with parsley and paprika.
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