When nuts are quite tender, prepare white lined or aliminum saucepan – Melt margarine in it. A bone from a baked ham makes a good stock for this one – but if you use vegetable stock, it is still an excellent soup. See Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally competition This recipe is from The Delia Collection: Soup. Serves 4. Then, as soon as the soup is ready, allow it to cool slightly, then transfer it to a blender and purée until smooth. To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. While that's happening, you can prepare the croutons. Chop the remaining celeriac into approximately 11/4 inch (3 cm) chunks and set these aside for the soup. You will also need a deep-fat fryer, or a wok or a large, deep saucepan, part-filled with the vegetable oil, and a cooking thermometer. P repare in 15 mins, cook in 35 mins. Re-heat the soup in the pan, season to taste and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over. As there is no stock you need to be pretty generous with the seasoning, so season really well with salt, black pepper and freshly grated nutmeg. Set aside until needed. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally. Sprinkle with chives (or celery leaves) and a little freshly grated nutmeg and serve with the celeriac crisps. SERVES. Fry the celeriac shavings in two batches, making sure the oil comes back up to temperature before you cook the second batch. Another offbeat soup you can try is cauliflower and potato soup, which is also perfectly smooth. This smooth, rich-tasting chestnut soup makes a great winter night treat. Heat a large frying pan and add the butter. Simmer, uncovered, for 25-30 minutes or until the celeriac is soft to the point of breaking up, topping up the water if it evaporates to below the level of the celeriac. Feel free to make the soup the day before and reheat it. 1 oz flour, small piece of celery, 1 onion, 1 oz marg, grated nutmeg. Then, add the cream and bring back to the boil. If you can't track them down, just use fresh chestnuts and peel them yourself. The celeriac crisps can also be made the day before, left to cool and then kept in a lidded plastic box overnight. Mountainous parts of France and Italy seem to yield the plumpest chestnuts . Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, 2 pints (1.2 litres) ham or vegetable stock, 4 oz (110 g) stale white bread, cut into small cubes, Christmas: Recipes to freeze for Christmas, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 7 oz (200 g) cooked and peeled whole chestnuts, 1 rasher bacon, derinded and very finely chopped, ½ teaspoon finely chopped fresh thyme leaves, Celeriac and Chestnut Soup with Celeriac Crisps, Chestnut Soup with Bacon and Thyme Croutons. Win with Maple from Canada. By Delia Smith for MailOnline Updated: 17:30 EDT, 10 December 2010 Celeriac comes in difficult sizes for a recipe for four people, so I have used two small ones, which will make enough for everyone to have seconds. Cut off end of chesnuts and boil or bake for 20 minutes. https://www.merchant-gourmet.com/recipes/recipe/chestnut-soup 1 x 200 g pack Merchant Gourmet cooked and peeled whole chestnuts. Generous knob of butter; 1 tbsp vegetable oil Once melted, add the scallops and cook on each side for 1-2 minutes. Turn them out on to some absorbent kitchen paper. Pass the soup through a fine sieve and set aside. Heat the oil in the deep-fat fryer, wok or saucepan to 310F, 160C or until a small cube of bread turns golden in 45 seconds. 1lb of chestnuts 1/2 pt milk One and half pts veg stock or water. Our home-grown ones are never a match for size and, when you have pounds to prepare for a party, or for the Christmas stuffing, size does matter. Creamy and flavourful Mushroom and Chestnut Soup. Feel free to make the soup the day before and reheat it. You can buy the chestnuts ready peeled and vacuum-packed in supermarkets and specialist food shops. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, This recipe is from Delia's Complete Christmas Magazine 2004, Christmas: Recipes to freeze for Christmas, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 2 celeriac, weighing about 1 lb 5 oz (600 g) each, 1 x 200 g pack vacuum-packed cooked chestnuts, about 13/4 pints (1 litre) vegetable oil for deep frying, 1 large onion, approximately 8 oz (225 g), finely sliced, 1 small bunch of chives, finely chopped, or 8 celery leaves, Chestnut Soup with Bacon and Thyme Croutons. For the soup, sweat the onion in a large saucepan with the butter for 5 minutes until soft but not coloured. Remove from the heat and liquidise the soup, in batches, until totally smooth. The celeriac crisps can also be made the day before, left to cool and then kept in a lidded plastic box Celeriac comes in difficult sizes for a recipe for four people, so I have used two small ones, which will make enough for everyone to have seconds. To make the soup, you simply place all the ingredients in a large saucepan, season lightly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes. Serve in hot bowls, swirl some cream over the top and sprinkle with chopped parsley and … Chestnut Soup from Great Aunt Ethel’s notes 1920. With a vegetable peeler (the type with a horizontal blade is best for this), cut large shavings, as thinly as possible, from the top to the bottom of one of the celeriac - you will need about 5 oz (150 g). Each batch will take around 6-8 minutes, turn the shavings halfway through the cooking time so they brown evenly. It uses a combination of fresh and dried mushrooms which gives it an added depth of flavour. You can buy the chestnuts ready peeled and vacuum-packed in supermarkets and specialist food shops. Then begin by making the celeriac crisps. If you are short of time, Kettle Chips parsnip or sweet potato crisps are a good substitute. To serve, heat the soup and milk separately. Place chestnuts in a single … Cut off end of chesnuts and boil or bake for 20 minutes. INGREDIENTS. This Mushroom and Chestnut Soup is just the ticket on those cold, grey January days when you need a bowl of warming comfort food. When nuts are quite tender, prepare white lined or aliminum saucepan – Melt margarine in it. Then, add the chopped celeriac and the chestnuts, pour over 2 pints (1.2 litres) of water and bring to the boil. Peel the celeriac and trim off any dirty bits near the root. If it is too thick, just add a little hot water. Transfer the crisps to a plate lined with absorbent kitchen paper as they are done, season lightly with salt and set aside in a dry place. You may need to do this in more than one batch, in which case, it is a good idea to have a bowl to put the soup in as it is ready. 1lb of chestnuts 1/2 pt milk One and half pts veg stock or water. Serves 4-5. Heat the oil in a large frying pan and cook the bacon gently for 5 minutes, then turn the heat up to its highest setting, add the cubes of bread, together with the thyme, and toss them around (keeping them constantly on the move) until they, and the bacon, have turned a deep golden brown colour and become very crisp and crunchy. This is the ideal temperature: any lower and the crisps will absorb the oil; any higher and they'll brown too much before they crisp. Then froth the milk with a whisk or hand blender.