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Name: Chestnut Soup (Mf)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Stalk celery, thinly sliced; 6 c Chicken broth; 2 tb Butter; Snipped chives for garnish,; Salt; 1 Carrot, thinly sliced; 1/2 c Sour cream, optional; 1 tb Flour; 1 ds Madeira or sherry; 1 cn Chestnuts packed in water; 1 Onion, thinly sliced

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INGREDIENTS

1 Stalk celery, thinly sliced
6 c Chicken broth
2 tb Butter
Snipped chives for garnish,
Salt
1 Carrot, thinly sliced
1/2 c Sour cream, optional
1 tb Flour
1 ds Madeira or sherry
1 cn Chestnuts packed in water
1 Onion, thinly sliced

Servings

INSTRUCTIONS

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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES : Soups, Nuts Posted to MC-Recipe Digest V1 #321 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6751 From: Gail Shermeyer <4paws@netrax.net> Date: Fri, 29 Nov 1996 21:23:56 -0500

NOTES

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Chestnut Soup (Mf)

1 Stalk celery, thinly sliced
6 c Chicken broth
2 tb Butter
 Snipped chives for garnish,
 Salt
1 Carrot, thinly sliced
1/2 c Sour cream, optional
1 tb Flour
1 ds Madeira or sherry
1 cn Chestnuts packed in water
1 Onion, thinly sliced

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    Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved  NOTES :  Soups, Nuts    Posted to MC-Recipe Digest V1 #321    Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6751    From: Gail Shermeyer <4paws@netrax.net>    Date: Fri, 29 Nov 1996 21:23:56 -0500

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Nutrition

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Serving Size: 1 Serving (350g)
Recipe Makes: 4 Servings

Calories: 73
Calories from Fat: 57 (78%)

Amt Per Serving		% DV

	Total Fat 6.4g	8 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.2g
Cholesterol 15.3mg		5 %
Sodium 1433.6mg		49 %
Potassium 107.6mg		3 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.2g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 73

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