Cannellini Chestnut And Green Garlic Broth Chestnut Broth with Soft Spices Chestnut Soup
Cannellini Chestnut And Green Garlic Broth Serves 4
Green garlic is the plant before the cloves have developed. You could use a garlic clove and 15g
chopped chives instead.
115g dried cannellini beans 1 large carrot, chopped 1 small leek, chopped 1 small onion, chopped 2
large sprigs fresh flatleaf parsley, stalks separated 55g green garlic, cut into 5cm pieces 60g
cooked chestnuts, roughly chopped 2 Tbsp white wine vinegar seasoning
Put the beans into a pan, cover with water and bring to the boil. Boil rapidly for 10 minutes, cover
and simmer for 11,2 hours until tender. Meanwhile, put the carrot, leek, onion and parsley stalks
into a large pan. Cover with 700ml water, bring to the boil and simmer for 30 minutes. Strain,
returning the liquid to the pan. Discard the vegetables. Stir in the garlic and simmer for 5
minutes. Drain the beans, reserving 150ml of the liquid. Add the beans and the liquid to the broth.
Stir in the chestnuts, parsley leaves and vinegar. Season and serve.
Chestnut Broth with Soft Spices 2 servings
1/2 Carrot
2/2 Leek 1 Celery Sticks Vegetable Oil
3/4 tsp Nutmeg
4/4 tsp Cinnamon
5/4 tsp Coriander
6/4 tsp Mace
7/4 pint Water
8/2 Tbsp Passata 4 oz Chopped Chestnuts
9/4 pint soy or nut Milk Lemon Juice Seasoning
Fry the chopped carrot, leek and celery in the vegetable oil until they start to colour, then stir
in all the spices. Allow the spices to cook for a few seconds then add the water and passata. Stir
well. Add the chestnuts, bring to the boil and cook until soft, for around 20 minutes. Add the soy
or nut milk and lemon juice and season to taste. Puree. Return to the pan, heat and then serve.
Chestnut Soup
8 tablespoons oil 4 8-ounce jars whole roasted chestnuts 1 carrot, peeled and sliced 1 parsnip,
peeled and sliced 1 cup chopped, peeled celery root 7 1/2 cups vegetable stock
10/2 cup Madeira wine 2 fresh parsley sprigs pinch freshly grated nutmeg salt and freshly ground
pepper cayenne pepper
Heat 4 tablespoons oil in large skillet. Add chestnuts and saute until heated through. Set aside.
Heat remaining 4 tablespoons oil in large pot. Add carrot, parsnip, and celery root and saute
until soft. Add stock and bring to boil. Reduce heat to low. Add chestnuts, Madeira, parsley,
nutmeg, salt and pepper. Simmer 15 minutes. Puree soup in batches in food processor. Transfer soup
to large saucepan. Bring to simmer, stirring frequently. Adjust seasoning. Ladle into bowls.
Sprinkle with cayenne.
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