Chestnut Soup (Michele Urvater) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1 onion, thinly sliced |
1 stalk celery, thinly sliced |
1 carrot, thinly sliced |
1 tablespoon flour |
6 cups chicken broth |
15 -ounce can chestnuts packed in water, drained or 6ounce can puree |
salt and freshly ground pepper |
dash madeira or sherry |
1/2 cup sour cream, optional |
snipped chives for garnish, optional |
Directions:
1. 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.
2. 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.
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