*  Exported from  MasterCook  *
 
                           ELEGANT CHESTNUT SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Appetizers
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Chestnuts, roasted & peeled
    1       tb           Oil
      1/2   c            Onion, finely chopped
      1/4   c            Celery, chopped
    2 1/4   c            Water
      3/4   c            Apple juice
    1       t            Tamari
    1                    Vegetable bouillon cube
                         -----OPTIONAL-----
    1       d            Nutmeg
 
   * 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
  
 
 
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