Chestnut Broth with Soft Spices
Yield
2 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
carrots
|
|
| ½ | each |
leeks
|
*
|
| 1 | each |
celery stalks
|
|
| 1 | x |
vegetable oil
|
*
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
coriander
|
|
| ¼ | teaspoon |
mace
|
|
| ¾ | pint |
water
|
*
|
| ½ | tablespoon |
tomato purée (passata)
|
*
|
| 4 | ounces |
chestnuts
chopped |
|
| ¼ | pint |
milk
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
seasoning
undefined |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
carrots
|
|
| 0.5 | each |
leeks
|
*
|
| 1 | each |
celery stalks
|
|
| 1 | x |
vegetable oil
|
*
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
coriander
|
|
| 1.3 | ml |
mace
|
|
| 355 | ml |
water
|
*
|
| 7.5 | ml |
tomato purée (passata)
|
*
|
| 115.6 | ml/g |
chestnuts
chopped |
|
| 118 | ml |
milk
|
*
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
seasoning
undefined |
* |
Directions
Fry the chopped carrot, leek and celery in the vegetable oil until they start to colour, then stir in all the spices.
Allow the spices to cook for a few seconds then add the water and passata.
Stir well. Add the chestnuts, bring to the boil and cook until soft, for around 20 minutes.
Add the milk and lemon juice and season to taste. Puree. Return to the pan, heat and then serve.
