Chestnut soup Recipe

Home -> [Entrees, Soups & Stews, Vegetables] -> [Chestnut soup Recipe]

Chestnut soup

Artist:	_	Yield:	6
Categories:	Entrees, Soups & Stews, Vegetables	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

2	tsp	Cannola Oil
1/2	each	Onion, Md, Chopped
1	each	Carrot, Md, Sliced
1	each	Celery Stalk, Sliced
4	cup	Chicken Broth
1	tsp	Sugar
1	each	Bay Leaf
1/4	tsp	Leaf Basil, Dried
1/8	tsp	Marjoram Leaves, Dried
1/2	lbs	Chestnuts, Abt. 24, *
1/2	cup	Evaporated Skimmed Milk
3/4	cup	Marsala, Sherry, OR
3/4	cup	Chicken Broth
1	x	Salt & Pepper, To Taste

Procedures:

1	* chestnuts should be roasted and shelled.
2	++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ in a large pot, heat the oil and saute the onion, carrot and celery.
3	Add the broth, sugar, bay leaf, basil, marjoram and chestnuts.
4	Simmer until the chestnuts are tender, about 25 minutes.
5	Remove and discard the bay leaf.
6	Carefully transfer to a food processor or blender and puree the mixture.
7	Return to the pot and stir in the evaporated milk, and bring to a boil; add the marsala, sherry or chicken broth.
8	Season to taste with salt and pepper.
9	Serve hot or cold.
10	Each 1 cup serving contains: tot sat cal prot carb fib fat fat chol sodium 205 6 g 29 g 6 g 3 g 1 g 2 mg 38 mg from the cookbook for the 90s by helen v. fishe