INGREDIENTS

INSTRUCTIONS

OPTIONAL
* To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no
signs of mold. On the flat side of each chestnut make 2 cuts with a small,
sharp knife, from one end to the other in the shape of an X. Place the
chestnuts, cut side up, on a low baking sheet with a thin layer of water on
the bottom. Bake the chestnuts for 20-25 minutes at 350F until browned and
the cuts peel back naturally from the heat. Test one chestnut to be sure
its "meat" is tender. When tender, remove from oven, cool only slightly,
peel and enjoy or use in recipes. Some people like to boil the cut
chestnuts for easier peeling. This is okay, though some nutrients and
flavour will be lost.
Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using
the inner chestnut meat.
Heat the oil until hot and saute the onion until semi-tender. Add the
celery and saute until both are very tender. Blend the water and apple
juice with the chestnuts and all the remaining ingredients*. Simmer
everything on low to medium heat (do NOT boil!) for about 15-20 minutes or
until hot throughout and the flavours mingle. Enjoy this rich and
tantalizing soup with extra chopped or ground nuts as a garnish.
Keeps 4-6 days refrigerated.
*Two vegetable bouillon cubes may be used instead of the tamari or miso.
Also, 1/2 cup applesauce and 2 1/2 cups water can be used instead of the
juice and 2 1/4 cups water. *Anne's note: I would assume by reading this,
she means blend these ingredients in a blender and return to the pot.
Jeanne Marie Martin, "Vegan Delights"  posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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