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Name: Chestnut Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Cuisine: American
Ingredients: 1 c Onions chopped; 1/2 c carrots chopped; 1/4 ts Dried thyme; 1/2 c 2% low-fat milk; 1 c chestnuts Cooked shelled; 5 cn Low-salt chicken broth; 1 c Potatoes peeled and cubed; 1/8 ts Salt; 1 tb Margarine; Paprika; 1/2 c Celery chopped; 1/8 ts Pepper (1/8-1/4 t); to taste; 1 1/4 c Plain croutons

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INGREDIENTS

1 c Onions ; chopped
1/2 c carrots ; chopped
1/4 ts Dried thyme
1/2 c 2% low-fat milk
1 c chestnuts ; Cooked shelled
5 cn Low-salt chicken broth
1 c Potatoes ; peeled and cubed
1/8 ts Salt
1 tb Margarine
Paprika
1/2 c Celery ; chopped
1/8 ts Pepper ; (1/8-1/4 t); to taste
1 1/4 c Plain croutons

Servings

INSTRUCTIONS

Melt margarine in a large saucepan over medium heat. Add onion; saute 4 minutes. Add celery and carrot; saute 6 minutes. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes. Place chestnut mixture in a blender; process until smooth. Return to pan; stir in milk. Cook until thoroughly heated. Ladle soup into individual bowls; top with croutons, and sprinkle with paprika. Yield: 5 servings (serving size: 1 cup soup and 1/4 cup croutons). Recipe by: Cooking Light, June 1996 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999,

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Nutrition

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Serving Size: 1 Serving (417g)
Recipe Makes: 5

Calories: 388
Calories from Fat: 81 (21%)

Amt Per Serving		% DV

	Total Fat 9g	12 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 978.1mg		34 %
Potassium 641.2mg		17 %
Total Carbohydrate 65g		19 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 58.1g
Protein 11.6g		17 %
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: 388

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