Recipe courtesy of Michele Urvater
Chestnut Soup
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 318
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 27 mg
- Sodium
- 872 mg
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 318
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 27 mg
- Sodium
- 872 mg
Ingredients
Directions
- 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.
