Christmas Chestnut Soup

I had never really thought of a nut soup until this one; a Chestnut soup.   It reminds me of Christmas time; my favorite time of the year.

Christmas Chestnut Soup:

2 lbs of Fresh Chestnuts; roasted and peeled
1 Small Onion; chopped
2 Celery Stalks; chopped
1/4 t. Nutmeg
8 C Vegetable stock
3 Cloves
2 Bay Leaves
3 T Fresh Parsley
2 T Fresh Thyme
1 t Dry Parsley
1/4 C Cream
Salt

Directions: 
1.  In a soup pot, add onions, celery and pinch of salt.  Saute for 5 minutes; until translucent.
2.  Add the roasted chestnuts and saute for 5 more minutes.
3.  In a cheese cloth, add the cloves, bay leaves, parsley and thyme.  Tie up.
4.  Add the vegetable stock, nutmeg and the cheese cloth to the soup pot. 
5.  Bring to a boil and turn down heat.  Simmer for 40 minutes.
6.  Remove the cheese cloth and its contents.
7.  Puree soup in a food processor and put back into soup pot. 
8.  Reheat for 15 minutes and add dry parsley. 
9.  Run through a chinois and put back on low heat.
10.  Add cream and salt to taste.

Serves 4-6

Tips: For roasting the chestnuts, Preheat oven to 400 degrees F.   Wipe your chestnuts off with a damp towel.  Place an X on the rounded side of the chestnut and place in a single layer in a roasting pan X side up.  Roast for 15 minutes.  Peel while still warm. 

You can use canned chestnuts; if you don't have access to fresh ones. Use 2 10 oz cans.

Roasted Tomato Basil Soup

I have a new found love for tomatoes since we grew all sorts this year.   They matured pretty late in the season but once they did we had tons.   I made this soup and everyone loved it; the texture is perfect when you run it through the chinois.

Roasted Tomato Basil Soup:
3 Pounds Tomatoes, cut in quarters
2 T Olive oil
Salt
2 T Unsalted Butter
2 T Olive oil
1 Small Onion, diced
3 Cloves of Garlic, minced
2 T Tomato Paste
14.5 Oz Can Diced Tomatoes
8 C Chicken Stock
1 C Fresh Basil
1 t. Dried Thyme
2 T Sugar
1/4 C Cream or Milk

Directions:
1.  Preheat oven to 400 degrees F.  Mix the tomatoes, 2 T olive oil and salt.  Spread in a single layer on a baking sheet.  Roast for 45 minutes. 

2.  In a soup pot, add 2 T butter and 2 T olive oil.  Saute the onions and garlic until translucent.
3.  Add the chicken stock, tomato paste, diced tomatoes, basil, thyme and sugar.
4.  Add the roasted tomatoes from the oven; everything including the juices.
5.  Bring to a boil; reduce heat and simmer for 45 minutes.
6.  Puree the soup in a food processor and run through a chinois.
7.  Reheat and add cream or milk. 
8.  Salt to taste.

Serves 4-6

Tip:   A roasted tomato will give your soup more flavor but feel free to fire roast them on the barbecue or just boil the tomatoes in the stock.

Mama Bakso Soup

Bakso soup is made in different parts and assembled in each soup bowl.  It is centered around a meatball that is made with chicken, pork or any combination of meats.  I like my meatballs with ground chicken.

Mama Bakso Soup:

Meatballs:
3/4 lb Ground Chicken
1 Clove of Garlic
2 T Shallot, diced
1 T Vegetable Oil
1 Egg 
1/4 C Bread crumbs
Salt

Soup:
16 C Chicken Stock
10 oz Egg Noodles
2 Small Heads of Bok Choy, cut in 1/2 inch chunks
3 Cloves of Garlic, minced
1 T Fresh Ginger, ground
3 T Vegetable Oil
2 Boneless Skinless Chicken Breast, cut in thin strips
3 T Soy Sauce
Salt
2 T Celery, chopped
4 Hard Boiled Eggs, chopped
Sambal

Directions:
1.  To make the meatballs, saute the garlic and shallot until golden. Cool.
2.  Add the shallot mixture, ground chicken, bread crumbs, egg and salt.
3.  Place in refrigerator for 15-20 minutes.
4.  In soup pot, heat chicken broth.
5. Add meatballs and cook through.  About 10-12 minutes.
6.  Pull meatballs out and set aside, keep broth warm.
7.  Heat another pot of water and cook egg noodles al dente.  Set aside.
8.  In another sauce pan, heat salted water and blanch the bok choy about 1 minute. 
9.  Pull bok choy out and set aside.
10.  Using a mortar and pestle, add garlic and ginger.  Mash into a paste. 

11.  In a skillet, heat oil; add garlic ginger mixture, soy sauce and chicken strips; saute until cooked.   About 2-3 minutes.
12.  Place a meatball in the middle of the bowl.  Divide the noodles into each bowl, add bok choy and sauteed chicken. 
13.  Garnish with celery, hard boiled egg and sambal, if desired.

Serves 8-10

Tip:  Sambal is a thin paste made from ground chilies and vinegar.  It is used to flavor the soup and can usually be purchased in the ethnic aisle.

Chinese Crab and Corn Soup

My first Chinese Corn soup.  It is one of my favorites but I have never attempted it.  It turned out wonderful. 

Chinese Crab and Corn Soup:

6 C Corn Kernels, fresh or frozen
12 C Chicken Stock
2 t Ginger, peeled and grated
1/4 C Rice Wine
1/4 C Soy Sauce
1/2 Pound Crab Meat
3 Whole eggs, lightly beaten
1/3 C Scallions, sliced
Salt

Directions:
1.  Puree 1 C corn and 1 C chicken stock, coarsely.

2.  In soup pot, bring the remaining 11 Cups of chicken stock, rice wine and soy sauce to a boil.  Add grated ginger and salt.

3.  Add the whole corn kernels and bring to a boil.  Reduce heat and simmer for 5 minutes.

4.  Increase the heat and add the pureed corn.   Bring to a boil and cook for about 3 minutes, constantly stirring.

5.  Add the crab meat and return to a boil.

6.  Pour a thin stream of egg into the soup in a ribbon, stirring well.   Turn heat off. 

7.  Sprinkle with scallions.  Salt to taste.

Serves 8-10

Tip:  Buy live crabs and cook them yourself.  You can usually find them at the Asian markets.  They should be put in salt water with a bay leaf and brought to a boil for 7 minutes.