Roasted Chestnut Soup with Dumplings Recipe

Name: Roasted Chestnut Soup with Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
In a saucepan combine chestnuts, onions, celery, garlic, bay leaves, potato and chicken stock and simmer until potatoes are tender, about 45 minutes.
2
In a blender, puree the soup in batches along with fresh herbs, lemon juice, and Worcestershire sauce.
3
Stir in heavy cream and season with salt and freshly ground black pepper.
4
In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth.
5
Add the Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre d'epices and salt and pepper and pulse until thoroughly combined.
6
To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper.
7
Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle.
8
Press firmly to seal dumplings.
9
In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd.
10
Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes.
11
Serve dumplings floating in hot chestnut soup.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Chestnut Soup with Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chestnut Soup with Dumplings

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