| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Soup |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Dry Canellini beans; soaked and drained |
| 1 1/4 |
c |
Water |
| 1 |
lb |
Chestnuts |
| 1 |
|
Stick celery |
| 1 |
|
Onion |
|
|
Sauteing liquid |
| 3 3/4 |
c |
Water |
|
|
Seasoning |
INSTRUCTIONS
Date: Mon, 19 Feb 1996 01:46:25 -0500
From: KimAllen@aol.com
I don't remember who requested recipes using chestnuts awhile back, but I
just found one that looks interesting. It's from "Bean Cuisine" by Janet
Horsley, Avery Publishing Group, 1982, and is easily modified to very low
fat.
"This is an unusual soup with a distinctive flavour. It has a rich, creamy
texture and is very filling."
Cook beans in 1/2 pint (1 1/4 cups) water til tender. Drain and reserve
the stock. Meanwhile, slit the chestnuts with a knife and bake in a
moderate oven til soft. When cool, remove the shells and skins. Chop the
veggies and soften in the sauteing liquid. Mix in the beans, chestnuts, and
1 1/2 pints (3 3/4 cups) water and blend to a puree. Season well and dilute
with a little of the reserved bean stock to the desired consistency. Heat
thoroughly. Serve with warm french bread.
FATFREE DIGEST V96 #48
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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