Chestnut Soup with Pine Nuts and Currants

Notes: If using cooked, peeled chestnuts, omit steps 1 and 2. If making soup through step 5 up to 2 days ahead, cover and chill.

Yield: Makes about 3 quarts; 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 24%
  • Protein: 13g
  • Fat: 11g
  • Saturated fat: 3.4g
  • Carbohydrate: 65g
  • Fiber: 12g
  • Sodium: 96mg
  • Cholesterol: 11mg

Ingredients

  • 3 pounds fresh chestnuts or 5 cups cooked, peeled chestnuts (fresh, frozen, canned, or vacuum-packed; see notes)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 teaspoons fennel seed
  • 1 1/2 tablespoons olive oil
  • 7 cups fat-skimmed chicken broth
  • 1 cup half-and-half (light cream)
  • 1/4 cup dried currants
  • 1/4 cup pine nuts
  • Salt and pepper

Preparation

  1. 1. Cut an X about 1/2 inch long through the flat side of each chestnut shell. Place nuts in a 12- by 17-inch pan.
  2. 2. Bake in a 400° oven until shells begin to split open and nuts are slightly soft (break 1 open to test), 25 to 30 minutes. Hold 1 hot nut at a time in a soft potholder and squeeze to loosen shell. Pull off shell and brown skin; use a small, sharp knife to pull bits of skin from crevices. Discard any moldy or hard, dried nuts.
  3. 3. Meanwhile, in a 5- to 6-quart pan over medium-high heat, frequently stir onion, celery, and fennel seed in 1 tablespoon oil until vegetables are limp, 8 to 10 minutes.
  4. 4. Add broth and chestnuts; bring to a boil over high heat. Reduce heat, cover, and simmer until chestnuts mash easily, about 40 minutes.
  5. 5. Whirl mixture, a portion at a time, in a blender or food processor until smooth.
  6. 6. Return purée to pan and add half-and-half. Stir over medium-high heat until steaming, about 3 minutes (about 8 minutes if chilled).
  7. 7. Meanwhile, in a 10- to 12-inch frying pan over medium heat, frequently stir currants and pine nuts in remaining 1/2 tablespoon oil until nuts are golden, 3 to 5 minutes. Pour into a small bowl.
  8. 8. Ladle soup into bowls and top equally with currant-pine nut mixture. Season to taste with salt and pepper.
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