Side Pannel
Creme of Chestnut and Celery Soup
Creme of Chestnut and Celery Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 1 1/2 lb Chestnuts, roasted; peeled
- 1/2 c Unsalted butter
- 2 White onions; choppes
- 3 Celery stalks; coarsely
- -chopped
- 1 lg Russet potato; peel
- -coarse-chop
- 6 c Chicken broth; low salt, low
- -fat
- 2 c Heavy cream; (double)
- 1 tb Salt
- 1 ts Ground white pepper
Directions
In a large saucepan over medium high heat, melt the butter. Add the onion
and celery and saute until golden brown, about 5 minutes.
Add chestnuts, potato, broth, and cream, stir well and bring to a boil. Add
the salt and pepper, reduce to simmer, uncovered (medium-low) and simmer,
until the soup thickens slightly, about 1 hour.
Puree, according to your machine's instructions.
Warm, adjust seasoning and serve hot with bagette and a red sweet wine.
Enough for 6 to 8 bowls.
*Variations for lowering Fat: D R A F T! Use a light oil, 2 tablespoons to
saute the vegetables. Add 1 tablespoon browned butter (do not burn) for
flavor. Use 2 instead of 1 potato. Try 1 cup evaporated skim milk. . .
and celery and saute until golden brown, about 5 minutes.
Add chestnuts, potato, broth, and cream, stir well and bring to a boil. Add
the salt and pepper, reduce to simmer, uncovered (medium-low) and simmer,
until the soup thickens slightly, about 1 hour.
Puree, according to your machine's instructions.
Warm, adjust seasoning and serve hot with bagette and a red sweet wine.
Enough for 6 to 8 bowls.
*Variations for lowering Fat: D R A F T! Use a light oil, 2 tablespoons to
saute the vegetables. Add 1 tablespoon browned butter (do not burn) for
flavor. Use 2 instead of 1 potato. Try 1 cup evaporated skim milk. . .
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