| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Cooking lig, Appetizers, Soups and s |
5 |
servings |
INGREDIENTS
| 1 |
tb |
Margarine |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1/2 |
|
Cu chopped carrots |
| 1 |
c |
Potatoes; peeled and cubed |
| 1 |
c |
Cooked shelled chestnuts; (1 lb in shell) |
| 1/4 |
ts |
Dried thyme |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper (1/8-1/4 t); to taste |
| 5 |
cn |
Low-salt chicken broth; (10 1/2 oz each) |
| 1/2 |
c |
2% low-fat milk |
| 1 1/4 |
c |
Plain croutons |
|
|
Paprika |
INSTRUCTIONS
Melt margarine in a large saucepan over medium heat. Add onion; saute
4 minutes. Add celery and carrot; saute 6 minutes. Add potato and
next 5 ingredients (potato through broth). Bring to a boil, reduce
heat, and simmer
40 minutes.
Place chestnut mixture in a blender; process until smooth. Return to
pan; stir in milk. Cook until thoroughly heated. Ladle soup into
individual bowls; top with croutons, and sprinkle with paprika.
Yield: 5 servings (serving size: 1 cup soup and 1/4 cup croutons).
Recipe by: Cooking Light, June 1996
Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999,
converted by MM_Buster v2.0l.
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