Best 7 Chestnut Soup With Bacon And Chives Recipes

BACON WRAPPED WATER CHESTNUTS III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
• Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
• Bake the water chestnut wraps for 10 to 15 minutes.
• Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
• Bake for 30 to 35 more minutes.

CHESTNUT SOUP WITH BACON AND CHIVES

Steps:

• In a large saucepan over medium heat, cook bacon until rendered and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the fat. In the same saucepan, melt the butter, and add the carrot, celery, leek, and shallots. Season with salt and pepper. Cook over medium-low heat until softened and golden brown, 8 to 10 minutes.
• Add broth and chestnuts to the saucepan. Bring to a simmer, partially cover, and cook until all the ingredients are soft, about 30 minutes. Let cool slightly, and purée in batches in a blender until very smooth. Return to saucepan, add the cream, and heat thoroughly, adding stock to thin if needed. (A spoon should not leave a trail on the surface of the soup.)
• Season with salt and pepper and ladle into warmed shallow bowls. Garnish with the reserved bacon, a dab of crème fraîche, chives, and a pinch of nutmeg.

CHESTNUT SOUP WITH BACON AND CHIVES

Steps:

• For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/chestnut-soup-with-bacon-and-chives-51252860

CHESTNUT SOUP

Steps:

• Heat butter in a medium saucepan. Add the onion, celery and carrot and saute a few minutes to begin the cooking process. Sprinkle on the flour and cook a minute or until slightly browned. Add the broth, cover and simmer 15 minutes or until tender. Add chestnuts or puree and simmer for 5 to 10 minutes longer.
• Puree in a blender or food processor and return to a saucepan to reheat. If too thin, simmer over low heat, stirring continuously until thickened or if too thick, add more liquid. Season to taste with salt and pepper, add a dash of Madeira and ladle out. Garnish with sour cream and chives if you wish.

LOBSTER AND CHESTNUT SOUP

Steps:

• Cook lobster in pot of boiling salted water until shell turns bright red and meat is opaque in center, about 8 minutes; Drain and transfer lobster to large bowl; cool.
• Working over same bowl to catch juices, twist off claws, cut off tail and cut lobster meat from shells.
• Reserve shells; scrape out green tomalley and discard; Cut meat into 1/2-inch pieces; cover and chill.
• Bring milk, 2 cups stock, bay leaf, thyme, parsley, and lobster shells with any accumulated juices to simmer in heavy large saucepan.
• Cover; simmer 10 minutes.
• Strain into large bowl; Return strained liquid to pan.
• Add chestnuts; bring to boil.
• Reduce heat; simmer uncovered until tender, stirring occasionally, about 15 minutes.
• Working in batches, puree soup in blender.
• (Lobster and soup can be made 1 day ahead;Cover separately; chill).
• Bring soup to simmer;Stir in Madeira.
• Thin with more stock, if necessary, and stir until heated through.
• Season with salt and pepper.
• Meanwhile, melt butter in small skillet over medium heat.
• Add lobster meat; sauté 1 minute to heat through.
• Ladle soup into bowls; Top with lobster meat; Sprinkle with minced fresh chives and serve.

CHESTNUT SOUP WITH BACON - VELOUTé DE CHATAIGNES ET BACON

Steps:

• To make the soup, you simply place all the ingredients, except the crème fraiche or cream, 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.
• While that is happening, you can prepare the croutons.
• 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.
• Take them out & leave them to cool on some absorbent kitchen paper.
• As soon as the soup is ready, add the crème fraiche or cream & mix well - allow it to cool slightly, and then transfer it to a blender and purée until smooth. (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.).
• Re-heat the soup in the pan, season to taste and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over.

CREAMY CHEDDAR CHEESE SOUP WITH CRISPY BACON & CHIVES RECIPE - (4.2/5)

Steps:

• Render the bacon until crisp, stirring frequently, in a large stockpot over medium heat. Using a slotted spoon, remove the bacon from the pan onto a platter lined with paper towels. Drain the grease from the pan, leaving 2 Tbsp remaining. Turn the heat up to medium high and add the butter, onions, leeks, garlic, and pimentos. Cook for 4-5 minutes until onions soften and develop slight color. Add the flour and stir to form a pasty roux. Cook for an additional 1-2 minutes. Whisk in the stock, beer, cream, and milk. Reduce the heat and simmer for 10-15 minutes, or until the soup begins to thicken. Whisk in the cheeses, cayenne, and half of the chives. Allow the cheese to melt, then season with salt and white pepper to taste. Ladle into soup bowls and garnish with the crispy bacon and reserved chives, if desired.