Chestnut Soup

6 Servings

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Chestnut Soup Ingredients

2 ts Cannola Oil	1/4 ts Leaf Basil; Dried
1/2 Onion; Md, Chopped	1/8 ts Marjoram Leaves; Dried
1 Carrot; Md, Sliced	1/2 lb Chestnuts; Abt. 24, *
1 Celery Stalk; Sliced	1/2 c Evaporated Skimmed Milk
4 c Chicken Broth	3/4 c Marsala, Sherry; OR
1 ts Sugar	3/4 c Chicken Broth
1 Bay Leaf	Salt & Pepper; To Taste

Instructions for Chestnut Soup

* 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. Each 1 Cup Serving Contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium 205 6 G 29 G 6 G 3 G 1 G 2 Mg 38 Mg From The Cookbook For The 90s by Helen V. Fisher File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip

Main Ingredient: ChickenCuisine: Uncategorized