Creme of chestnut and celery soup
8 Servings
Ingredients
Quantity | 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 |
Directions
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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