Free Recipe Creme of Chestnut and Celery Soup
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Creme of Chestnut and Celery Soup Recipe
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
Creme of Chestnut and Celery Soup Preparation
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. . . Gerald Hirigoyen (1995). Bistro: Best of Casual French Cooking. Sunset Books, CA. Part of a series: Casual Cuisines of the World. [Pat H. McRecipe October 1996] Recipe By : Gerald Hirigoyen, Bistro Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 17:13:17 -0800 From: PATh <phannema@wizard.ucr.edu>
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