| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Soups &, Stews | 4 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1 | Onion, thinly sliced | |
| 1 | Stalk celery, thinly sliced | |
| 1 | Carrot, thinly sliced | |
| 1 | tb | Flour |
| 6 | c | Chicken broth |
| 1 | cn | Chestnuts packed in water (15 oz), drained or 6 ounce can puree |
| Salt and freshly ground pepper | ||
| 1 | ds | Madeira or sherry |
| 1/2 | c | Sour cream, optional |
| Snipped chives for garnish, optional |
INSTRUCTIONS
Heat butter in a medium saucepan. Add the onion, celery and carrot and saute a few minutes to begin the cooking process. Sprinkle on the flour and cook a minute or until slightly browned. Add the broth, cover and simmer 15 minutes or until tender. Add chestnuts or puree and simmer for 5 to 10 minutes longer. Puree in a blender or food processor and return to a saucepan to reheat. If too thin, simmer over low heat, stirring continuously until thickened or if too thick, add more liquid. Season to taste with salt and pepper, add a dash of Madeira and ladle out. Garnish with sour cream and chives if you wish. Yield: 4 to 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Soups, Nuts Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6751 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:23:56 -0500
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