Yield: 8 Servings
|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 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@...>