Anyone tried chesnut soup??

[SusanMac]

A few weeks ago on Cooking Live, Sara Moulton made a chestnut soup. It looked so yummy and creamy (but without cream!) and unique. I'm thinking it would be a great Christmas Eve dinner, but have never eaten it or made it before.

Does anyone out there have experience in making chestnut soup? If so, I'd love any tips, taste reviews, and recipes. Thanks!

[emily]

I've never made one, but while in the Bahamas over Thanksgiving, this was served as a first course for my mom's turkey dinner. It was divine - such a good mom, she let me finish her bowl So if you try this recipe, I'd love to know how it turns out.

Em

[Grace]

I didn't see that one, but on Nigella Bites (my new favorite show, by the way), she made a lentil/chestnut soup that looked KILLER! But I've just checked all over the internet, and can't find copies of her recipes (maybe someone who is a more experienced searcher can help?) I suppose I'll have to buy the cookbook, eh?

[Missi]

I made a Martha Stewart chestnut soup for Thanksgiving that was smooth and creamy and soooooo good. I had never had chestnuts before and this was perfect for an elegant dinner. Be fore warned, however, peeling and roasting chestnuts is not as easy as it sounds! DH had to help me! I would suggest looking on the MS website for the recipe. It had mushrooms in it as well.

[Kahlico]

Here is a recipe for Chesnut soup I got out of the Holiday issue of Williams Sonoma Taste magazine. I looks so good but I'm too lazy to make some. If someone makes this send me some if it turns out good lol j/k:

(serves 6 as first course)

2 Tablespoons canola oil
1 shallot, finely chopped
1 stalk celery, finely chopped
1 lb peeled cooked chestnuts (they say you can use fresh, jarred, or vacuum sealed chestnuts)
6 cups chicken stock
1 Tablespoon chopped fresh flat-leaf parsley
salt and freshly ground pepper
heavy cream for garnish

Heat oil in a large saucepan over medium heat. Add shallot and celery and reduce heat to low. Cook until soft but not browned, about 8 minutes. Add chestnuts, stock and parsley. Bring to a simmer, cover and cook until chestnuts are quite soft and beginning to fall apart, about 30 minutes for packaged chestnuts and little longer for fresh ones.
In a blender or food processor, puree soup (carefully and yes, that's my added note lol). Season to taste with salt and pepper. Ladle into warmed bowls. To garnish, drizzle a little cream over each bowl, serve hot and send some to me