Nicole noticed a recipe for Chestnut Soup in Diana and Paul von Welanetz’s
The Pleasure of Your Company.
Then she spotted chestnuts at the
Granville Market.
Diana and
Paul von Welanetz suggest you make their Chestnut Soup
“several
months ahead” .
They weren’t
kidding.
When we searched
for hints on how to shell chestnuts, a blogger informed us that it took a year
out of his life.
So we got to
work. James and Nicole made crosses in
the flat sides of each chestnut. I tossed
them in oil and roasted them for 20 minutes.
Then James
and Nicole worked as a team.
After James
shelled the chestnuts,
Nicole carefully peeled
the brown membranes.
Boiling the
shelled chestnuts before peeling the membranes is supposed to help.
I thought it did . . . sometimes.
I thought it did . . . sometimes.
Bryan came
up with a new method –
scoop them out. Not elegant, but pretty effective!
scoop them out. Not elegant, but pretty effective!
Then Bryan
made the soup and served it on New Year’s Eve.
Tasted good!
But you don’t
really want the recipe . . . do you?
*************
Marilyn says: For years I wanted to do chestnut stuffing. My hunting found a package of
prepared chestnuts which my Christmas Day chef did mix into his stuffing mixture.
The chestnuts did not add to the flavour; Chestnut turkey stuffing is History here too!
It added too much sweetness to the stuffing.
*************
Marilyn says: For years I wanted to do chestnut stuffing. My hunting found a package of
prepared chestnuts which my Christmas Day chef did mix into his stuffing mixture.
The chestnuts did not add to the flavour; Chestnut turkey stuffing is History here too!
It added too much sweetness to the stuffing.
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