| 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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