Chestnut Soup (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Soups &, Stews | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1 | Onion, thinly sliced | |
| 1 | Stalk celery, thinly sliced | |
| 1 | Carrot, thinly sliced | |
| 1 | T | Flour |
| 6 | c | Chicken broth |
| 1 | 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 242
Calories From Fat: 129
Total Fat: 14.6g
Cholesterol: 33.9mg
Sodium: 1266.6mg
Potassium: 663.3mg
Carbohydrates: 15.4g
Fiber: 1.8g
Sugar: 9.1g
Protein: 12.2g