Elegant Chestnut Soup

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Elegant Chestnut Soup

Makes 4 servings

 

3 cups water chestnut roasted & peeled

1 tablespoon oil

1/2 cup onion finely chopped

1/4 cup celery chopped

2 1/4 cups water

3/4 cup apple juice

1 teaspoon tamari (wheat free if necessary)

1 vegetable bouillon cube, broth

1 dash nutmeg, optional

 

TO ROAST CHESTNUTS: Choose fresh, firm, unwrinkled chestnuts with no signs of

mold. On the flat side of each chestnut make 2 cuts with a small, sharp knife,

from one end to the other in the shape of an X. Place the chestnuts, cut side

up, on a low baking sheet with a thin layer of water on the bottom. Bake the

chestnuts for 20-25 minutes at 350F until browned and the cuts peel back

naturally from the heat. Test one chestnut to be sure its " meat " is tender. When

tender, remove from oven, cool only slightly, peel and enjoy or use in recipes.

Some people like to boil the cut chestnuts for easier peeling. This is okay,

though some nutrients and flavour will be lost.

 

Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the

inner chestnut meat.

 

Heat the oil until hot and saute the onion until semi-tender. Add the celery and

saute until both are very tender. Blend the water and apple juice with the

chestnuts and all the remaining ingredients*. Simmer everything on low to medium

heat (do NOT boil!) for about 15-20 minutes or until hot throughout and the

flavours mingle. Enjoy this rich and tantalizing soup with extra chopped or

ground nuts as a garnish.

 

Keeps 4-6 days refrigerated.

 

Note: *Two vegetable bouillon cubes may be used instead of the tamari or miso.

Also, 1/2 cup applesauce and 2 1/2 cups water can be used instead of the juice

and 2 1/4 cups water (blend together in blender before adding to pot.)

 

 

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