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Chestnut Soup

Healthycooking's picture
  Margarine 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄2 Cup (8 tbs)
  Peeled cubed baking potato 1 Cup (16 tbs)
  Cooked shelled chestnut 1 Pound (1 Cup)
  Dried thyme 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned low sodium chicken broth 52 1⁄2 Ounce (5 Cans Of 10 1/2 Ounce Each)
  2% milk 1⁄2 Cup (8 tbs)
  Plain croutons 1 1⁄4 Cup (20 tbs)
  Paprika To Taste

Melt margarine in a large saucepan over medium heat.
Add onion; saute 4 minutes.
Add celery and carrot; saute 6 minutes.
Add potato and next 5 ingredients.
Bring to a boil; reduce heat and simmer 40 minutes.
Place chestnut mixture in a blender; cover and process until smooth.
Return to pan; stir in milk.
Cook until thoroughly heated.
Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.

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