*  Exported from  MasterCook  *
 
                               CHESTNUT SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Soups
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ts           Cannola Oil
      1/2   ea           Onion -- Md, Chopped
    1       ea           Carrot -- Md, Sliced
    1       ea           Celery Stalk -- Sliced
    4       c            Chicken Broth
    1       t            Sugar
    1       ea           Bay Leaf
      1/4   ts           Leaf Basil -- Dried
      1/8   ts           Marjoram Leaves -- Dried
      1/2   lb           Chestnuts -- Abt. 24, *
      1/2   c            Evaporated Skimmed Milk
      3/4   c            Marsala, Sherry -- OR
      3/4   c            Chicken Broth
    1       x            Salt & Pepper -- To Taste
 
   *    Chestnuts should be roasted and shelled.
   +++++++++++++++++++++++++++++++++++++++++++++++++++++++
   ++++++++++++++++++
   
   In a large pot, heat the oil and saute the onion,
   carrot and celery.  Add the broth, sugar, bay leaf,
   basil, marjoram and chestnuts.  Simmer until the
   chestnuts are tender, about 25 minutes.  Remove and
   discard the bay leaf.  Carefully transfer to a food
   processor or blender and puree the mixture.  Return to
   the pot and stir in the evaporated milk, and bring to
   a boil; add the marsala, sherry or chicken broth.
   Season to taste with salt and pepper.  Serve hot or
   cold.
  
 
 
                    - - - - - - - - - - - - - - - - - - 
 

Plain Text Version of This Recipe for Printing or Saving