Creme of chestnut and celery soup

Yield: 8 Servings

Measure Ingredient
1½ pounds Chestnuts, roasted; peeled
½ cup Unsalted butter
2 White onions; choppes
3 Celery stalks; coarsely chopped
1 large Russet potato; peel coarse-chop
6 cups Chicken broth; low salt, low fat
2 cups Heavy cream; (double)
1 tablespoon Salt
1 teaspoon Ground white pepper

In a large saucepan over medium high heat, melt the butter. Add the onion and celery and saute until golden brown, about 5 minutes.

Add chestnuts, potato, broth, and cream, stir well and bring to a boil. Add the salt and pepper, reduce to simmer, uncovered (medium-low) and simmer, until the soup thickens slightly, about 1 hour.

Puree, according to your machine's instructions.

Warm, adjust seasoning and serve hot with bagette and a red sweet wine.

Enough for 6 to 8 bowls.

*Variations for lowering Fat: D R A F T! Use a light oil, 2 tablespoons to saute the vegetables. Add 1 tablespoon browned butter (do not burn) for flavor. Use 2 instead of 1 potato. Try 1 cup evaporated skim milk. . .

Gerald Hirigoyen (1995). Bistro: Best of Casual French Cooking. Sunset Books, CA. Part of a series: Casual Cuisines of the World. [Pat H.

McRecipe October 1996]

Recipe By : Gerald Hirigoyen, Bistro Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 17:13:17 -0800 From: PATh <phannema@...>

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