Chestnut soup (mf)

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

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