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Best Chestnut soup

foodwhisperer Jan 2, 2014 10:01 PM

I had the best chestnut soup, I ever had tonite. Well, it was the first time I ever had Chestnut soup. It was quite good and had a prune in it. It was foamy and flavorful. I had it at Blau Gans. It went quite well with my Jaeger Schnitzel. I wonder if this type of soup can be found elsewhere.

  1. ipsedixit Jan 3, 2014 06:30 PM

    Dunno if it's still on the menu, but the chestnut soup at JungSik is divine.

    1 Reply
    1. re: ipsedixit
      foodwhisperer Jan 3, 2014 09:29 PM

      I don't recall seeing chestnut soup at Jungsik. I plan on eating there this month. I look forward to trying it.

    2. b
      bronwen Jan 3, 2014 11:26 AM

      I think chestnuts are the new up and coming trend! I love making pasta with bacon, onion, chestnuts and sage. A friend turned me on to it and truly chestnuts are unlike anything else.

      2 Replies
      1. re: bronwen
        foodwhisperer Jan 3, 2014 11:43 AM

        I like the sound of that pasta. I love chestnuts in general.
        I like Japanese chestnut pastries, my mom's chestnut turkey stuffing, most recently chestnut soup. And now I'll try that pasta, and search for more recipes.

        1. re: bronwen
          MarieLuncheonette Jan 3, 2014 01:09 PM

          have you tried the pappardelle di castagna at esca - chestnut pappardelle with venison, pumpkin and barolo. so delicious.

        2. b
          barberinibee Jan 2, 2014 11:43 PM

          Chestnut soup is one of the easiest soups in the world to make if you own a blender. Online recipes abound and any upscale market will have cooked chestnuts if you don't want to boil your own, which is tedious. (They are better vacuum packed if possible, but canned is fine. Just double check the label to make sure you don't mistakenly buy ones packed in syrup.)

          If you have never tasted chestnut soups before you might not realize how deliciously satisfying chestnuts are. It is too bad that chestnuts are not more commonly used in American cooking outside of holiday turkey stuffings. I happen to live in a part of Italy where chestnut trees are dense and chestnuts are a prominent part of many dishes, making an appearance in soups, risotti, pasta, pastries and both rabbit and tuna dishes, and candied chestnuts are so good they can rival chocolate for a rich taste treat. Alas, even here, white flour is now more common than chestnut flour (which spoils easily) for making some traditional hand rolled pasta, and corn polenta has replaced antique recipes for chestnut polenta generally in northern Italy. Needless to say, chestnuts are incredibly nutritious as well as flavorful (and gluten free). You do yourself a great favor eating them frequently in winter.

          2 Replies
          1. re: barberinibee
            Simon Jan 3, 2014 05:08 AM

            agreed...i cooked one a few years ago from a medieval English recipe i found online -- it was very simple, just pureed chestnuts, stock, and a little bit of spice...

            In restaurants in Manhattan, i can't remember the last time i had a really good one...maybe at Scarpetta a couple years ago?...often i find restaurant versions too sweet and/or buttery...

            1. re: barberinibee
              Ttrockwood Jan 3, 2014 02:17 PM

              Fairway has vacuum sealed packets of peeled roasted chestnuts for about $3/6oz or so. I actually added some into mashed potatoes for xmas dinner and they were a huge hit (i also used waaaay less butter in them since the nuts are so rich)

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