Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 1 \N | Onion, thinly sliced |
| 1 \N | Stalk celery, thinly sliced |
| 1 \N | Carrot, thinly sliced |
| 1 tablespoon | Flour |
| 6 cups | Chicken broth |
| 1 can | Chestnuts packed in water (15 oz), drained or 6 ounce can puree |
| \N \N | Salt and freshly ground pepper |
| 1 dash | Madeira or sherry |
| ½ cup | Sour cream, optional |
| \N \N | Snipped chives for garnish, optional |
Heat butter in a medium saucepan. Add the onion, celery and carrot and saute a few minutes to begin the cooking process. Sprinkle on the flour and cook a minute or until slightly browned. Add the broth, cover and simmer 15 minutes or until tender. Add chestnuts or puree and simmer for 5 to 10 minutes longer.
Puree in a blender or food processor and return to a saucepan to reheat. If too thin, simmer over low heat, stirring continuously until thickened or if too thick, add more liquid. Season to taste with salt and pepper, add a dash of Madeira and ladle out. Garnish with sour cream and chives if you wish.
Yield: 4 to 6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Soups, Nuts
Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6751 From: Gail Shermeyer <4paws@...> Date: Fri, 29 Nov 1996 21:23:56 -0500