- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 to 6 servings
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
- 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.
