| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian, Soups |
2 |
Servings |
INGREDIENTS
| 1/2 |
|
Carrot |
| 1/2 |
|
Leek |
| 1 |
|
Celery Sticks |
|
|
Vegetable Oil |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Coriander |
| 1/4 |
ts |
Mace |
| 3/4 |
pt |
Water |
| 1/2 |
tb |
Passata |
| 4 |
oz |
Chopped Chestnuts |
| 1/4 |
pt |
Milk |
|
|
Lemon Juice |
|
|
Seasoning |
INSTRUCTIONS
1. Fry the chopped carrot, leek and celery in the vegetable oil until they
start to colour, then stir in all the spices. Allow the spices to cook
for a few seconds then add the water and passata. Stir well. Add the
chestnuts, bring to the boil and cook until soft, for around 20
minutes.
2. Add the milk and lemon juice and season to taste. Puree. Return to the
pan, heat and then serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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