Ingredients
- 1 1/2 pounds fresh chestnuts, roasted and peeled (or 2 (10-ounce) cans whole chestnuts, drained)
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1 tablespoon garlic
- 2 bay leaves
- 1 large Idaho potato, peeled and coarsely chopped (about 2 cups)
- 2 quarts light chicken stock
- 1 sprig thyme
- 1/4 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh basil
- 1/2 lemon, juiced
- Dash Worcestershire sauce
- 1 cup warmed heavy cream
- Salt and freshly ground black pepper
Directions
In a saucepan combine chestnuts, onions, celery, garlic, bay leaves, potato and chicken stock and simmer until potatoes are tender, about 45 minutes. In a blender, puree the soup in batches along with fresh herbs, lemon juice, and Worcestershire sauce. Stir in heavy cream and season with salt and freshly ground black pepper.
For the Dumplings:
- 1/4 pound ground pork
- 1/2 tablespoon chopped garlic
- 1 tablespoon chopped green onions
- 1 tablespoon chopped parsley
- 1 teaspoon Worcestershire sauce
- 1 egg yolk
- 2 tablespoons heavy cream
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon quatre d'epices
- Salt and freshly ground black pepper
- 16 wonton wrappers
In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth. Add the Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre d'epices and salt and pepper and pulse until thoroughly combined.
To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper. Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle. Press firmly to seal dumplings.
In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd. Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes. Serve dumplings floating in hot chestnut soup.
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Read all 6 reviews
By qcchips
on November 01, 2012
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Very tasty soup. My only complaint is the wontons fell apart and most of the sausage filling ended up in the soup. It still tasted very good but not with the desired effect of dumplings. Will try again but do something different with the dumplings. Not sure if I can make them and store them until just before serving.
By cad323cindy
Oceanside,Calif...
on November 26, 2011
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This soup was a big hit at our Thanksgiving Dinner this year! I did not add the dumplings. Keep in mind this is a rich soup. That said, I would serve a small portion as a starter. I would also make the entire soup the night before ~ withholding the cream. The next day heat the soup thoroughly and whisk in the cream. ! Serve piping hot with a few croutons. EXCELLENT!
By brigidann
Salisbury Mills, NY
on November 17, 2008
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I had bought some raw chestnuts and roasted them - lots of work but worth the difference in price. This soup is a great way to use those nuts without too much more work. I left out the cream and the dumplings as a way to save on calories and what I ended up with was a rich creamy soup with a touch of sweetness that warmed us and had us scraping our bowls. I did this as a lark and my family loved, loved, loved it. Even the 4 year old.
Read all 6 reviews