Vegetarian Roasted Chestnut Soup

[Guest guest]

Vegetarian Roasted Chestnut Soup

 

Vegetarian roasted chestnut soup is a fall or winter soup to be savored on a

chilly Thanksgiving or Christmas evening. Not everyone likes the subtle nutty

flavors of chestnuts, but if you do, then you'll love this easy chestnut soup

recipe. This vegetarian chestnut soup recipe is also vegan.

Ingredients:

·         3 tbsp margarine

·         1 carrot, minced

·         1 rib celery, minced

·         1 onion, minced

·         6 cups strong vegetable broth

·         1/4 cup chopped fresh parsley

·         1/4 tsp ground cloves

·         2 bay leaves

·         12 oz roasted and peeled chestnuts

·         1/4 cup unsweetened soymilk

·         salt and pepper to taste

Preparation:

In a large soup or stock pot, sautee the carrot, celery and onion in margarine

until very soft, about 8 to 10 minutes.

Add the vegetable broth and stir well. Add the parsley, cloves, bay leaves and

chestnuts. Bring to a boil and allow to simmer, covered, for 30 minutes.

Remove from heat and puree the soup in a blender or process until desired

consistency is reached.

Return the soup to the pot. Over medium low heat, stir in the soy milk and allow

to cook until heated through. Season generously with salt and pepper before

serving.

 

 

 

 

 

[Guest guest]

Great recipe...I am one who appreciates chestnuts.

 

 

 

 

________________________________

Douglas Anderson <djandersonza

;

Tuesday, December 23, 2008 10:23:27 AM

Vegetarian Roasted Chestnut Soup

 

 

Vegetarian Roasted Chestnut Soup

 

Vegetarian roasted chestnut soup is a fall or winter soup to be savored on a

chilly Thanksgiving or Christmas evening. Not everyone likes the subtle nutty

flavors of chestnuts, but if you do, then you'll love this easy chestnut soup

recipe. This vegetarian chestnut soup recipe is also vegan.

Ingredients:

·         3 tbsp margarine

·         1 carrot, minced

·         1 rib celery, minced

·         1 onion, minced

·         6 cups strong vegetable broth

·         1/4 cup chopped fresh parsley

·         1/4 tsp ground cloves

·         2 bay leaves

·         12 oz roasted and peeled chestnuts

·         1/4 cup unsweetened soymilk

·         salt and pepper to taste

Preparation:

In a large soup or stock pot, sautee the carrot, celery and onion in margarine

until very soft, about 8 to 10 minutes.

Add the vegetable broth and stir well. Add the parsley, cloves, bay leaves and

chestnuts. Bring to a boil and allow to simmer, covered, for 30 minutes.

Remove from heat and puree the soup in a blender or process until desired

consistency is reached.

Return the soup to the pot. Over medium low heat, stir in the soy milk and allow

to cook until heated through. Season generously with salt and pepper before

serving.