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Chestnut Soup

the.instructor's picture
Ingredients
  Canola oil 2 Teaspoon
  Onion 1⁄2 , chopped
  Carrot 1 , sliced
  Celery stalk 1 , sliced
  Chicken broth 4 Cup (64 tbs)
  Sugar 1 Teaspoon
  Bay leaf 1
  Dried basil leaf 1⁄4 Teaspoon
  Dried marjoram 1⁄8 Teaspoon
  Chestnuts 1⁄2 Pound, shelled, roasted (24 Nuts)
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Marsala/Sherry /chicken broth 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. Heat oil in a large pot.
2. Add onion, parsley and carrot and saute.
3. Mix in broth along with bay leaf, sugar, marjoram, chestnuts and basil.
4. Allow the mixture to simmer for 25 minutes to allow chestnuts to turn tender.
5. Take off from heat and discard bay leaf.
6. Use blender or food processor, add the mixture and blend to puree.
7. Transfer back to pot and mix in evaporated milk.
8. Allow mixture to come to boil.
9. Add sherry or chicken broth or marsala.
10. Add salt and pepper to taste.

SERVING
11. Serve cold or hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
35 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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