Monday, December 19, 2011
Bag of Chestnuts.
Warning, what you see on the package is most definitely not what you'll find in the package. The chestnuts are a dull grey color, wet with a slight slimy feel to them; that lovely brown color is only on the packaging. I was brave though and tried one; surprisingly it had that strong chestnut flavor that comes from oven roasting. It is recommended that the product be refrigerated after opening. The next day I tried another; the wet sliminess was gone and the full flavor was still there. Personally, I find they will take time getting used to snacking on due to the grey color; it's very unappetizing to look at.
Another use for these chestnuts would be in a soup, either for a holiday meal, or just for a cold, wintery warmup. The packages are 3.5 ounces, so you would need 4 packages for the soup recipe I'm going to post here which is mine, not from the Galil company.
3 Tbsp butter
1 large leek, white part only, chopped and washed
1/2 cup each of diced celery and carrot
3 Tbsp flour
1 tsp crushed thyme leaves
1/2 cup half n' half
6 cups vegetable broth
4 (3.5 oz) bags roasted chestnuts
1/2 tsp paprika
1/4 tsp each nutmeg, salt and ground black pepper
In a large soup pot, melt the butter on medium-high heat; saute' leeks, celery and carrots until the leeks become translucent. Add in flour, thyme and half n' half; bring to a boil and stir till thickened. Add in broth, chestnuts, paprika, nutmeg, salt and pepper; bring to a boil. Reduce heat to low and let simmer for 30 minutes; stir occasionally.
Using an immersion blender, or transferring to a tabletop blender, process soup until smooth.
Note: toppings such as a drizzle of sour cream or crumbled bacon can be served with the soup.
Makes 8 servings.