Sauteed Brussel Sprouts & Chestnuts
Serves 5 

1       tsp olive oil
2      Tbs minced shallots 
1       clove garlic, minced   
1       lb. Brussels sprouts, quartered 
1/3   cup dry white wine 
1/3   cup water 
3/4 cup roasted, peeled halved chestnuts 
Salt and pepper to taste

1.    Heat oil over medium heat.  Add shallots 
       and garlic, saute 2 minutes.  Add sprouts, 
       saute 3 minutes.
2.    Add wine and water; bring to a boil.  
       Cover; reduce heat.  Simmer 10 minutes. 
3.    Uncover, cook over medium heat 1 minute 
       or until the liquid is absorbed. 
       Stir in remaining ingredients.

CHESTNUTS & BRUSSELS SPROUTS in SOUR CREAM  

Serves 8

2 1/2 lb fresh brussel sprouts
1 cup coarsely chopped onion
2 Tbs butter
1 cup white sauce
1 1/2 Tbs white vinegar
2 Tbsp sugar
2 cups cooked chestnuts
1 pint sour cream
salt to taste

Cook brussel sprouts in a small amount of salted water 
until tender, about 15 minutes.  Saute onions in batter 
until golden.  Make white sauce adding sour cream, white 
vinegar, sugar and salt.  Heat while stirring constantly, 
but do not boil.  Add the cooked chestnuts.   
Drain the brussel sprouts and arrange in a heated dish.  
Cover with the sauce.  

Chestnuts are gluten free and very low in fat.  The cream or milk added to these soups enhances
the flavor and makes them taste quite rich.   You can decide if the cream or milk works best for you.
 The soups can be prepared in advance up to the point where you add the cream or milk.

Classic Chestnut Soup with Marsala Mushrooms

Gluten free--serves 8
I have used this soup in many demonstrations and everyone loves it!  

 CHESTNUT MUSHROOM SOUP  serves 4-6  (Adapted from Martha Stewart Living magazine)

I love serving this elegant soup to guests.  
For a velvety smooth texture, pass soup through a fine strainer after the mixture has been processed and
before adding the cream.

  2 1/2 cups fresh chestnuts

     6      ounces cremini mushrooms

     2      ounces shitake mushrooms, stems removed

     2      Tbs. unsalted butter

     1      Tbs. extra virgin olive oil

        course salt and freshly ground pepper

     1      small onion, chopped

     1      clove garlic, halved

     8      sprigs fresh thyme, plus leaves for garnish

     6      cups homemade or low-sodium chicken stock

     2      cups water

   1/2    cup heavy cream

Roast chestnuts in 350˚ oven until tender, about 20 minutes (see roasting chestnuts).  Peel; set aside.

Roughly chop all but 2 cremini and 2 shitake mushrooms.  Heat 1 Tbs. butter with the olive oil in a small stockpot over medium-high heat.  Add chopped mushrooms and season with salt and pepper.  Cook the mushrooms, stirring occasionally, until they start to brown, about 5 minutes.  Add onion, garlic, and thyme sprigs.  Reduce heat to medium-low and cook until onions are translucent, about 8 minutes.  Add all but 4 chestnuts and cook until golden, about 5 minutes.  

Add stock and water, raise heat to high, and bring to a boil.  Reduce heat, and simmer until chestnuts are falling-apart tender, about 1 hour.  Remove and discard thyme springs, and let stand about 10 minutes.

Let soup cool slightly.  Pass soup through sieve and transfer solids, reserving liquid, to a food processor or blender.  Puree, in batches, until very smooth.  Add the reserved liquid and process for 1 minute.  

Adjust seasoning with salt and pepper, if necessary.  Transfer to the stockpot, stir in the cream, and place over low heat until hot.

 SQUASH & CHESTNUT BISQUE    SERVES 4-6

1 lb. (about 2 cups) roasted, peeled chestnuts
2 acorn squash
4 Tbs. olive oil
1 small onion, chopped
1 carrot, sliced
1 stalk celery, diced
Salt and pepper to taste
3-4  cups vegetable (or chicken) stock
3 Tbs milk
2 Tbs. fresh parsley, chopped

1. Clean squash and cook in salted water.  Remove skins and set aside.  
2. Melt the oil in a deep, heavy pan.  Add the onion, carrot
and celery, then season with salt and pepper. Cook for 3 minutes.
3. Add the peeled chestnuts, cover with the stock and simmer gently until
the vegetables and chestnuts are quite soft.  If the stock reduces, add more 
stock or water.
4. Put the chestnut mixture and boiled, skinned acorn squash through a
blender to make a puree.  Return to the pan
5. Gently reheat and stir in the milk and parsley.  Heat until very hot 
but do not allow it to boil.

Serve with toasted slices of French bread.

1.   Heat heavy saucepan.

2.   Add the oil, butter and chopped onions. When onions turn slightly brown, deglaze with port wine. Add thyme, chestnuts, stock
and a little salt and pepper.

3.   Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the
liquid. This will take an hour or so. Serve as whole-braised chestnuts or pass
through a ricer to make a wonderful chestnut puree.