Chestnut Soup
Yield
6 servingsPrep
10 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
canola oil
|
|
| 1 | medium |
onions
half of, chopped |
|
| 1 | medium |
carrots
sliced |
|
| 1 | each |
celery stalks
|
|
| 4 | cups |
chicken broth
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
basil
dried |
*
|
| ⅛ | teaspoon |
marjoram
dried |
*
|
| ½ | pound |
chestnuts
roasted, shelled |
|
| ½ | cup |
milk, skim, evaporated
|
|
| ¾ | cup |
sherry
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
canola oil
|
|
| 1 | medium |
onions
half of, chopped |
|
| 1 | medium |
carrots
sliced |
|
| 1 | each |
celery stalks
|
|
| 946 | ml |
chicken broth
|
|
| 5 | ml |
sugar
|
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
basil
dried |
*
|
| 0.6 | ml |
marjoram
dried |
*
|
| 226.8 | g |
chestnuts
roasted, shelled |
|
| 118 | ml |
milk, skim, evaporated
|
|
| 177 | ml |
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 purée 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.
