Cream Of Brussel Sprout And Chestnut Soup Recipes

Steps:

• In a large pot, heat oil and butter, saute onion until transparent, then add garlic. Fry for another 2 minutes. Add Brussel sprouts and the stock and cook for 8 minutes or until the Brussel sprouts are tender. Add chestnuts, salt, pepper and nutmeg. Cook for a further 5 minutes. Take off heat and allow to cool slightly. Process the mixture with a hand blender (or a food processor) until smooth. Pour processed and reserved soup back into the pot, add cream and heat for a further 2-3 minutes until hot. Season to taste. Serve in prewarmed bowls with freshly chopped parsley and crusty bread.

Steps:

• Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

Steps:

• Preheat oven to 400 degrees.
• With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.
• In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.

Steps:

• Trim tough outer leaves if sprouts and put and X in each stem.
• Drop sprouts into boiling chicken broth and simmer until tender, about 10-15 minutes.
• Blend sprouts in a food processor, reserving cooking liquid.
• Melt 3 Tbs of the butter in a saucepan and stir in flour.
• Blend well.
• Add reserved liquid, stir rapidly with a whisk, and simmer for about 5 minutes.
• Add pureed sprouts, milk, and nutmeg.
• Simmer 5 minutes.
• Add cream and Tabasco, and salt and pepper to taste.
• Heat just to a simmer.
• Swirl in remaining butter and serve hot.

Steps:

• Bring a large pan of salted water to the boil, add the sprouts and cook for 3-4 mins until slightly tender. Drain and rinse under cold water.
• Meanwhile, very gently fry the onions in the oil and half the butter for about 10 mins until soft. Add the garlic and stock cube and cook for 2 mins, stirring, until everything is combined. Remove from the heat.
• Roughly chop the sprouts by hand or in a food processor, then stir them in with the onions and the rest of the butter, along with the double cream and nutmeg. Put back on the heat and cook until the cream is bubbling. Season to taste. Toss in the chestnuts and sprinkle over a little extra nutmeg to serve.

Steps:

• In a large pot melt butter with the oil.
• Saute the onions, carrots and half the garlic for 4 minutes.
• Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
• Add the cream and remaining garlic.
• Blend the soup with an immersion blender or carefully in a blender.
• Pour into bowls top with a dab of butter and lots of fresh grated pepper.
• Garnish with fresh parsley.

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add celery root, onions, celery, leek, and shallots. Cover and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes.
• Add stock and bring to a simmer. Place cardamom, cinnamon, coriander, and star anise in a piece of cheesecloth. Using kitchen twine, tie to enclose; add to saucepan. Simmer until celery root is tender, about 35 minutes.
• Meanwhile, in a medium skillet, heat remaining teaspoon olive oil. Add brussels sprout leaves and cook, stirring, until lightly browned and just wilted. Remove from heat and set aside.
• Add heavy cream to saucepan and return to a simmer; cook 10 minutes more. Meanwhile, heat butter in a small skillet over medium-high heat until melted. Continue heating until butter is golden and fragrant; immediately remove from heat and set aside.
• Remove cheesecloth packet from saucepan and discard. Working in batches, transfer mixture to the jar of a blender and carefully blend until pureed. Return puree to a saucepan, add browned butter, and reheat, if necessary. Serve hot, garnishing each bowl with 1 teaspoon reserved brussels sprout leaves, 1 teaspoon chopped apples, 3 tablespoons chestnut puree, and 1 teaspoon croutons.

Steps:

• Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
• Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.

Steps:

• Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.

Steps:

• Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.

Steps:

• Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

Steps:

• Score the flat side of each chestnut with an X. Place the chestnuts into a large pot filled with water and bring to a boil. Cook for 10 minutes, then remove chestnuts from the pot. Allow to cool slightly, then peel outer shell and brown skin. Return chestnuts to the pot and continue to boil over medium heat until tender, 20 to 25 minutes. Drain and set aside.
• Meanwhile, bring another large pot of lightly salted water to a boil. Add the Brussels sprouts, and cook uncovered until tender, 7 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside.
• Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.

Steps:

• Simmer the chestnuts, partly covered, in the chicken stock with salt and pepper for about 30 minutes, or until they are almost tender. Turn the heat up and reduce the liquid to a glaze. The recipe can be prepared ahead of time to this point.
• Parboil the brussels sprouts and drain them. Melt the butter in a skillet, add the sprouts and toss them so that they are thoroughly coated with the butter. Add the chestnuts and heat through. Correct seasoning and serve.

Steps:

• Prepare the sprouts by trimming the outer leaves and cutting a cross in the stem. Heat the butter in a heavy frying pan and add the chestnuts.
• Pour in the stock, cover, and simmer slowly for 20 minutes or until tender. Add the sprouts and add more stock if necessary, barely to cover.
• Replace the lid and cook for five to 10 minutes or until tender. Correct seasoning and serve.