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Chestnut Soup

Ingredients

  • 2 teaspoons canola oil
  • 1 medium onion, chopped
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 4 cups chicken broth
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1/4 teaspoon dried basil
  • 1/2 pound chestnuts (about 24, roasted and peeled)
  • 1/2 cup evaporated skim milk
  • 3/4 cup marsala or dry sherry
  • Salt and freshly ground black pepper to taste
  1. In large pot, heat oil and sauté onion, carrot and celery. Add the broth, sugar, bay leaf, basil and chestnuts. Simmer until chestnuts are tender, about 25 minutes. Remove and discard bay leaf.
  2. Transfer soup to food processor and puree mixture in batches if necessary. Return soup to pot and stir in evaporated milk, bring to a boil and add marsala or sherry. Season to taste with salt and pepper.
  3. Serve hot

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