| 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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“Jesus: there is no substitute”