Cool-Weather Wonders of Chestnuts

Chestnuts aren’t only great roasted over an open fire as you sip a hot beverage, but they’re also good in homemade soup. And December is one of the best times to find fresh chestnuts in stores.

After you buy chestnuts, use them within one week or freeze. Otherwise, they may dry out. Store fresh chestnuts in a cool, dry place, not next to the fire!

Have you tried making chestnut soup? It first requires roasting some chestnuts, but directions are included below. Really, what can get you more in the holiday spirit than cooking with chestnuts? The reward is a tasty dish, sure to impress guests.

The Chestnut Soup Recipe by Chef Craig von Foerster of Post Ranch Inn, home of the highly acclaimed Sierra Mar Restaurant

Ingredients

• 2 tablespoons Canola Oil
• 8 ounces Yellow Onion diced
• 1 teaspoon Garlic minced
• 2 pounds Chestnuts
• 2 Parsnips peeled and chopped
• 2 1/2 quarts Vegetable or Chicken stock
• 2 cups Heavy Cream
• to taste Salt and White Pepper
• 1/4 cup Butter (optional)

makes about 16 servings

Instructions

Prepare chestnuts:

• I use Italian chestnuts that I roast and peel here. Just cut a crises cross through the peel of the chestnut on the flat side.
• Place on a sheet pan in a 350 degree oven for 10 minutes.
• Peel off outer shell and inner brown skin while chestnuts are still warm. You can use frozen or steamed chestnuts with great results.

Making the soup:

• Sweat the onions on medium heat until translucent (about 5 minutes) add the garlic and sauté 1 more minute.
• Add chestnuts and parsnips, and cover with chicken stock, or substitute water or vegetable stock.
• Simmer for 1/2 hour or until parsnips and chestnuts are soft.
• Add the heavy cream and return to a simmer for 1 minute.
• Process in a blender until smooth. For a creamier, richer soup, you can add 1/4 cup sweet butter to the soup while blending.
• Season with salt and white pepper to taste. To garnish, reduce 1 cup of sweet Marsala wine to a syrup consistency and drizzle over soup.

More about the chef:

Chef von Foerster wrote the Sierra Mar Cook Book,  and he’s also a contributor in Bluefish: The Smithsonian Sustainable Seafood Cookbook and the Small Luxury Hotels of the World Cookbook.

(Chef Craig von Foerster image via Post Ranch Inn; Chestnut image via stock.xchng)