Very seldom do I taste something and say, "WOW!" Chestnut Soup with Ginger was one of those things.
I am sooo bored with my cooking! After over a year of lockdown, I tend to still eat comfort foods like Beyond burgers and air-fried fries, Paleo-breaded chicken tenders and pork chops, and my all-time fave split pea soup.
So ... once again ... I turned to my shelf of over 200 cookbooks for inspiration. And realized I have never used the Culinary Institute of America Book of Soups given to me years ago by my cookbook-publicist friend.
Leafing through, I found this recipe. And said to my sister this week, “Remember the chestnut vendors in Central Park in the winter?”. Growing up, the ice cream vendors in the summer in New York turned into ones hawking steam-poppin’ sweetness that burst in (and warmed) your mouth in the bitter chillness.
Here in L.A. verging on Spring (I think the first day was earlier this week), chestnuts are a no-go (although my sis said they’re available in NY year-round). So I ordered some already-roasted packets from Amazon.
Which made the prep for this soup even easier. I was looking for something exotic as I’m palate-tired of split pea and chicken noodle. This was just the thing!
If you’ve never tasted chestnuts, you’re in for a treat! And I'm not surprised that you can get them in NY as they've been used by our earliest Americans. And were part of the first Thanksgiving in a kind of cornbread porridge (sorry, no pies as flour and butter were not yet available).
This was probably the BEST soup I’ve made all winter! Even if the chestnut packets were a bit pricy. And … instead of heavy cream … I used a Dairy Free alternative.
And also mixed up some Dairy Free sour cream with a equal parts of that Dairy Free "heavy cream" for a terrific topper! Eat it up ... FOR REAL!
AuthorJill PlaceVery seldom do I taste something and say, "WOW!" Chestnut Soup with Ginger was one of those things. And Paleo with Dairy Free cream to boot!
Preheat the over to 400 degrees F or bring a large pot of water to a rolling boil. Score an "X" on the flat side of each chestnut with the tip of a paring knife. Roast them on a baking sheet in the oven or boil them until the outer skin begins to peel.
Peel away both outer and inner layers of skin. Chestnuts are easiest to peel when warm; if you are experiencing difficulties, re-warm the nuts by dropping them back into the simmering water or returning them to the warm oven. Reserve 4 to 6 whole chestnuts to garnish each bowl of soup, if desired. (Skip this step if using packaged roasted chestnuts). Chop the remaining chestnuts and set aside.
Heat the butter in a soup pot over medium heat. Add the celery, carrot, leek, and onion (chop in a food processor to save time). Cook, stirring frequently, until the onion is light golden brown, 8 to 10 minutes.
Add broth, chopped chestnuts, and ginger. Bring the soup to a simmer and cook, stirring occasionally, until all the ingredients are very tender, about 35 to 40 minutes.
Puree the soup (I used an immersion blender) and return to medium heat. Add the orange juice and simmer 2 minutes.
Add the Dairy Free cream to the soup. Season with salt, pepper, and more orange juice if desired. Serve in heated bowls, garnished with whole chestnuts if desired. Or whip (or just use) a little Dairy Free cream with Dairy Free sour cream, add some grated ginger root, and place a spoonful of this ginger-scented cream on each serving.
Ingredients
Directions
Preheat the over to 400 degrees F or bring a large pot of water to a rolling boil. Score an "X" on the flat side of each chestnut with the tip of a paring knife. Roast them on a baking sheet in the oven or boil them until the outer skin begins to peel.
Peel away both outer and inner layers of skin. Chestnuts are easiest to peel when warm; if you are experiencing difficulties, re-warm the nuts by dropping them back into the simmering water or returning them to the warm oven. Reserve 4 to 6 whole chestnuts to garnish each bowl of soup, if desired. (Skip this step if using packaged roasted chestnuts). Chop the remaining chestnuts and set aside.
Heat the butter in a soup pot over medium heat. Add the celery, carrot, leek, and onion (chop in a food processor to save time). Cook, stirring frequently, until the onion is light golden brown, 8 to 10 minutes.
Add broth, chopped chestnuts, and ginger. Bring the soup to a simmer and cook, stirring occasionally, until all the ingredients are very tender, about 35 to 40 minutes.
Puree the soup (I used an immersion blender) and return to medium heat. Add the orange juice and simmer 2 minutes.
Add the Dairy Free cream to the soup. Season with salt, pepper, and more orange juice if desired. Serve in heated bowls, garnished with whole chestnuts if desired. Or whip (or just use) a little Dairy Free cream with Dairy Free sour cream, add some grated ginger root, and place a spoonful of this ginger-scented cream on each serving.
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