Chestnut Soup

60 minutes Prep: 10 minutes Cook: 40 minutes

113 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	teaspoons	canola oil
1	medium	onion	half of, chopped
1	medium	carrot	sliced
1	each	celery stalk
4	cups	chicken broth
1	teaspoon	sugar
1	each	bay leaf
1/4	teaspoon	basil	dried
1/8	teaspoon	marjoram	dried
1/2	pound	chestnuts	roasted, shelled
1/2	cup	milk, skim, evaporated
3/4	cup	sherry
1	x	salt and black pepper	to taste

Directions

In a large pot, heat the oil and sauté the onion, carrot and celery.

Add the broth, sugar, bay leaf, basil, marjoram and chestnuts.

Simmer until the chestnuts are tender, about 25 minutes.

Remove and discard the bay leaf.

Carefully transfer to a food processor or blender and puree the mixture.

Return to the pot and stir in the evaporated milk, and bring to a boil; add the marsala, sherry or chicken broth.

Season to taste with salt and pepper.

Serve hot or cold.

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Nutrition Facts

Serving Size 246g

Amount per Serving

Calories 113 28% of calories from fat

	% Daily Value*
Total Fat 4.0g	5%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 257mg	11%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	7%
Sugars 7.0g
Protein 6.0g	11%

Vitamin A	36%		Vitamin C	5%
Calcium	5%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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