Chestnut Soups (3) Collection.
cannellini chestnut and green garlic broth 
chestnut broth with soft spices 
chestnut soup 
cannellini chestnut and green garlic broth 
serves 4 
green garlic is the plant before the cloves have developed. you could use 
garlic clove and 15g chopped chives instead. 
  115g dried cannellini beans
1 large  carrot, chopped
1 small  leek, chopped
1 small  onion, chopped
2 large  sprigs fresh flatleaf parsley, stalks separated
  55g green garlic, cut into 5cm pieces
  60g cooked chestnuts, roughly chopped
2 Tbsp  white wine vinegar
put the beans into a pan, cover with water and bring to the boil. boil 
rapidly for 10 minutes, cover and simmer for 11,2 hours until tender. 
meanwhile, put the carrot, leek, onion and parsley stalks into a large 
pan. cover with 700ml water, bring to the boil and simmer for 30 minutes. 
strain, returning the liquid to the pan. discard the vegetables. stir in 
garlic and simmer for 5 minutes. 
drain the beans, reserving 150ml of the liquid. add the beans and the 
liquid to the broth. stir in the chestnuts, parsley leaves and vinegar. 
season and serve. 
  chestnut broth with soft spices
2   servings
1/2   carrot
1/2   leek
1   celery sticks
  vegetable oil
1/4 tsp  nutmeg
1/4 tsp  cinnamon
1/4 tsp  coriander
1/4 tsp  mace
3/4 pint  water
1/2 Tbsp  passata
4 oz.  chopped chestnuts
1/4 pint  soy or nut milk
  lemon juice
fry the chopped carrot, leek and celery in the vegetable oil until they 
start to colour, then stir in all the spices. allow the spices to cook 
for a few seconds then add the water and passata. stir well. add the 
chestnuts, bring to the boil and cook until soft, for around 20 
add the soy or nut milk and lemon juice and season to taste. puree. 
return to the 
pan, heat and then serve. 
chestnut soup 
8 Tbsp  oil
4   8ounce jars whole roasted chestnuts
1   carrot, peeled and sliced
1   parsnip, peeled and sliced
1 cup  chopped, peeled celery root
7-1/2 cup  vegetable stock
1/2 cup  madeira wine
2   fresh parsley sprigs
pinch  freshly grated nutmeg
  salt and freshly ground pepper
  cayenne pepper
heat 4 tablespoons oil in large skillet. add chestnuts and saute 
until heated through. set aside. 
heat remaining 4 tablespoons oil in large pot. add carrot, parsnip, 
and celery root and saute until soft. add stock and bring to boil. 
reduce heat to low. add chestnuts, madeira, parsley, nutmeg, salt and 
pepper. simmer 15 minutes. puree soup in batches in food processor. 
transfer soup to large saucepan. bring to simmer, stirring frequently. 
adjust seasoning. ladle into bowls. 
sprinkle with cayenne. 
(ID: 9714) Mirror: Tue, Dec 9, 2003

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