Chestnut soup

6 servings

Ingredients

Quantity Ingredient
2 teaspoons Cannola Oil
½ each Onion; Md, Chopped
1 each Carrot; Md, Sliced
1 each Celery Stalk; Sliced
4 cups Chicken Broth
1 teaspoon Sugar
1 each Bay Leaf
Tot Sat Cal Prot Carb Fib Fat Fat Chol
¼ teaspoon Leaf Basil; Dried
⅛ teaspoon Marjoram Leaves; Dried
½ pounds Chestnuts; Abt. 24, *
½ cup Evaporated Skimmed Milk
¾ cup Marsala, Sherry; OR
¾ cup Chicken Broth
1 x Salt & Pepper; To Taste

Directions

* Chestnuts should be roasted and shelled.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++

In a large pot, heat the oil and saute the onion, carrot and celery.

Add the broth, sugar, bay leaf, basil, marjoram and chestnuts.

Simmer until the chestnuts are tender, about 25 minutes. Remove and discard the bay leaf. Carefully transfer to a food processor or blender and puree the mixture. Return to the pot and stir in the evaporated milk, and bring to a boil; add the marsala, sherry or chicken broth. Season to taste with salt and pepper. Serve hot or cold.

Each 1 Cup Serving Contains:

Sodium

Related recipes