Chestnut soup (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | Onion, thinly sliced | |
| 1 | Stalk celery, thinly sliced | |
| 1 | Carrot, thinly sliced | |
| 1 | tablespoon | Flour |
| 6 | cups | Chicken broth |
| 1 | can | Chestnuts packed in water (15 oz), drained or 6 ounce can puree |
| Salt and freshly ground pepper | ||
| 1 | dash | Madeira or sherry |
| ½ | cup | Sour cream, optional |
| Snipped chives for garnish, optional | ||
Directions
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