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. Ladle the soup into warm bowls and spoon a little of the frothed milk over the top of each bowl, like a cappuccino. Then, add the chopped celeriac and the chestnuts, pour over 2 pints (1.2 litres) of water and bring to the boil. 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. Chop the remaining celeriac into approximately 11/4 inch (3 cm) chunks and set these aside for the soup. Serves 4-5. For a better experience on Delia Online website, enable JavaScript in your browser. If you can't track them down, just use fresh chestnuts and peel them yourself. For a better experience on Delia Online website, enable JavaScript in your browser. More delicious recipes from Sophie Thompson. When nuts are quite tender, prepare white lined or aliminum saucepan – Melt margarine in it. Then, add the cream and bring back to the boil. The celeriac crisps can also be made the day before, left to cool and then kept in a lidded plastic box overnight. Delia Smith's totally different Christmas recipes: Chestnut soup with bacon and sage croutons Most watched News videos Footage surfaces showing China airport testing operation 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. 1 oz flour, small piece of celery, 1 onion, 1 oz marg, grated nutmeg. Heat a large frying pan and add the butter. This Mushroom and Chestnut Soup is just the ticket on those cold, grey January days when you need a bowl of warming comfort food. By Delia Smith for MailOnline Updated: 17:30 EDT, 10 December 2010 The secret to making this soup smooth is cooking all the ingredients properly and having an amazing blender in your kitchen. Serve in hot bowls, swirl some cream over the top and sprinkle with chopped parsley and … Mountainous parts of France and Italy seem to yield the plumpest chestnuts . Place chestnuts in a single … 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. If you are short of time, Kettle Chips parsnip or sweet potato crisps are a good substitute. Creamy and flavourful Mushroom and Chestnut Soup. You can buy the chestnuts ready peeled and vacuum-packed in supermarkets and specialist food shops. Each batch will take around 6-8 minutes, turn the shavings halfway through the cooking time so they brown evenly. 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. SERVES. 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. Generous knob of butter; 1 tbsp vegetable oil This smooth, rich-tasting chestnut soup makes a great winter night treat. To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Turn them out on to some absorbent kitchen paper. https://www.merchant-gourmet.com/recipes/recipe/chestnut-soup 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. It uses a combination of fresh and dried mushrooms which gives it an added depth of flavour. Sprinkle with chives (or celery leaves) and a little freshly grated nutmeg and serve with the celeriac crisps. If you can't track them down, just use fresh chestnuts and peel them yourself. The vegetable stock and the carrots in the chestnut soup complement the rich chestnut, making the soup lighter. The celeriac crisps can also be made the day before, left to cool and then kept in a lidded plastic box 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). Once melted, add the scallops and cook on each side for 1-2 minutes. To serve, heat the soup and milk separately. While that's happening, you can prepare the croutons. How to Cheat Hero Ingredient Re-heat the soup in the pan, season to taste and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over. Cut off end of chesnuts and boil or bake for 20 minutes. Win with Maple from Canada. Chestnut Soup from Great Aunt Ethel’s notes 1920. Cut off end of chesnuts and boil or bake for 20 minutes. 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. Then, as soon as the soup is ready, allow it to cool slightly, then transfer it to a blender and purée until smooth. Delia's Celeriac and Chestnut Soup with Celeriac Crisps recipe. Delia's Chestnut Soup with Bacon and Thyme Croutons recipe. 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. INGREDIENTS. 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. When the celeriac crisps are ready, they'll be golden brown and the oil will have stopped bubbling almost completely. Then begin by making the celeriac crisps. Delia Smith's totally different Christmas recipes: Chestnut soup with bacon and sage croutons . Chestnut Soup from Great Aunt Ethel’s notes 1920. This recipe is from Delia's Complete Christmas Magazine 2004 Serves 4. 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. Fry the celeriac shavings in two batches, making sure the oil comes back up to temperature before you cook the second batch. 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. Set aside until needed. 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. Then froth the milk with a whisk or hand blender. 1lb of chestnuts 1/2 pt milk One and half pts veg stock or water. 1 x 200 g pack Merchant Gourmet cooked and peeled whole chestnuts. 1lb of chestnuts 1/2 pt milk One and half pts veg stock or water. See Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally competition TIMING. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally. 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. P repare in 15 mins, cook in 35 mins. 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. I have used chives to garnish the soup because it needs a little colour, but if you have a few celery leaves, they would be a delightful finishing touch. 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. Pass the soup through a fine sieve and set aside. Feel free to make the soup the day before and reheat it. Peel the celeriac and trim off any dirty bits near the root. 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