Side Pannel
Chestnut Soup (Mf)
Ingredients List
- 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
Directions
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
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
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